Quick

You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.

Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

A hot-sauce Michelada with some serious kick.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor

Remove the tomatillo’s papery husk and rinse off any sticky coating before using.

When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.

For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)

The bartenders at Reynard, in Brooklyn, use Greenhook Ginsmiths’s botanical American dry gin in this citrusy cocktail, but feel free to make it with your favorite.

This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.

Warming the honey with rose water infuses it with flavor.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Edward Kim, of Mott St. in Chicago, delivers a final hit of seasoning with this condiment. Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider.