Quick

This will work with any nut you want to use.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

Set aside some of the muddled berry-and-herb mixture and top with ginger beer to make a nonalcoholic refresher.

If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

Bonal is a French apéritif infused with gentiana, a low-growing wildflower common in many parts of France

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.