Nut Free

Ryan Lowder, The Copper Onion, Salt Lake City: "The cantaloupes we get here are really sweet, so we counter that with savory flavors."

This bright vinaigrette is good for a lot more than just grilled eggplant.

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish "that fresh-from- the-sea flavor." In Oahu, he uses just harvested limu, but hijiki, which is widely available, works well, too.

You can use this simple formula to wake up the Beer-Can Chicken , add another layer of flavor to the Barbecued Chicken , or sass up plenty of things that aren't poultry, like pork, steak, or vegetables.

Serving "green stuff" to kids can be a challenge. But a crunchy salad of bite-size vegetables holds plenty of appeal.

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

Chef Kenney often makes these crepe-like pancakes for his family on the weekend. He couldn't resist including them in this menu as a shout-out to Jack Johnson's 2005 song "Banana Pancakes."

To keep the burgers juicy, don't pack the meat too tightly.

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough.

Remember: Spatchcock is not a dirty word. In fact, it's the speediest, easiest way to grill a whole bird. Also known as butterflying, the technique (see above) exposes lots of skin directly to the heat, guaranteeing thorough browning and crisping— coaxed further by pressing with bricks. Spatchcocked chicken, delicious on its own, is also great Garlicky Mayonnaise , Charred Tomatillo Salsa Verde , or Zingy Red Sauce .

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly—no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.

The seductively high ratio of skin to meat is what makes wings taste so good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and crisp.

In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant chefs, too, hence the smoke ribbons and Hank Williams songs drifting out of restaurants as far away as Brooklyn. But can great brisket be made at home? I devoted a weekend to the task and learned that with a few key ingredients— salt, pepper, patience, and advice from Aaron Franklin, my neighbor and the pitmaster at Franklin Barbecue in Austin—swoonworthy results are doable. You just have to take the time—12 smoky hours. Brisket (from the cow's breast or lower chest) is rich in connective tissue, so it requires a low-and-slow process to relax the muscle into tender goodness—a pleasure that can't be achieved with a quicker method. Luckily, those first unforgettable bites are worth the weekend. So let's get started.

Cassy Vires, Home Wine Kitchen, St. Louis: "I like to take a classic pairing and turn it on its head."

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry.