Dinner

We won't lie: the poppy seed dressing and the burrata are the best part about this grilled beets recipe.

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly--no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.

Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.

This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.

Yes, making this rice is a time commitment and a labor of love. But the ingredients aren't difficult to find, and the finished dish is stunning.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.

Adding veggies to the marinade while warm helps them absorb more flavor.

Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our online cooking class with Sur la Table.

We love the way this recipe revamps a standard BLT.

This also makes a great dinner for one; just cut the ingredients in half.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.