Easy

This is a great technique if you want to serve a mixture of vegetables, like a stir-fry, with your grilled meat or fish. Start the vegetables 10 to 15 minutes before you grill your main course, so that they can get a head start. Move them to a cooler part of the grill to keep warm once they’re done. Grill baskets of all shapes and sizes are available in grocery stores or cooking shops.

Rich in protein, essential fatty acids and fiber, chia seeds are harvested from Salvia hispanica, a herbaceous plant native to central Mexico that was as an important food source of the Mayans and Aztecs.

A simple, quick-cooking dish of scallops basted in nutty brown butter and brightened with a squeeze of fresh lemon.

"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."—Dawn Perry, senior food editor

A spicy, tangy option for anyone who loves to put mayo on burgers.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor

This steak pairs well with grilled corn or a crunchy salad.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.