Summer

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.

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.

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.

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.

The key to a tender biscuit is to handle the dough as little as possible.

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

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.

If you don't have a bunch bowl, use a big glass vase--it's nice and tall and doesn't take up too much space on your table.

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.

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.