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The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.

White miso is the mildest and sweetest type, which is why it’s called for in this quantity.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.

If it looks good at the market, it will be good in this salad.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.