Fruit

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Splitting lobsters in half makes them easier to grill—and eat.

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Ask your butcher for a whole leg, which will include part of the sirloin.

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

Who doesn't love a wedge? Ask your butcher to cut slab bacon into thick slices (about 1/4") to yield nice meaty pieces once they're crisped on the grill.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

Try this take on a classic Sicilian side with fish or grilled pork.

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.