Bon Appétit

This dressing is delicious on a colorful cold noodle salad with shrimp.

If you want boozier pops, increase the gin to 1/3 cup. They will still freeze but not quite as hard, and they will get slushy quickly once unmolded.

There’s no need to roll these super-thin. In fact, a little heft keeps them moist.

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.

Don’t fuss with the salmon too much once it’s on the grill: Let the flesh naturally release from the grate before attempting to turn it. You can also use the tare marinade for any cut of salmon.

When you have a chocolate glaze recipe that’s as versatile and simple as this one is, it’s easy to rely on it time and again. It’s so quick to prepare that you can wait until the last minute to mix it up. Or you can make it ahead and reheat it to a pourable consistency when you need it. This makes a hefty amount, so if you don’t use all of it, just store the leftovers in a sealed container and refrigerate until needed.

We love halloumi’s squeaky texture and ability to take on some char, but torn salted mozzarella would be just as good (just don’t try grilling it).

A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.

Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It’s great over ice cream and Nutella.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.

It’s key that you let the peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

Don’t trust anyone who doesn’t love a chicken cutlet.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.

Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to lamb.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

Not a fan of blackberries? This cocktail recipe will be just as good with blueberries—or any other berry you like.

Highwest’s Campfire whiskey is a blend of Scotch, bourbon, and rye; a gently peaty blended Scotch is the next best thing.