Summer

Behold our definitive guide to grilling the best chicken of your life! With these 25 tips, tricks, and recipes, your bird will never be boring

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.

This dish is equally as good at room temperature (read: picnics).

We love using farmers' market heirloom varieties in this tomato salad recipe.

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it--too much cold air will escape if you do this while the door's hanging open.

Grill the tomatoes just before you place the eggplants in the coals.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

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.

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

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.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

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