Grilling

One serving packs more than two times your requirement of vitamin C.

Burger bonanza: Lean protein satisfies you; the salsa and bun add fiber.

Love the crust? Eat up! It's a solid source of heart-smart folate.

The quail marinates overnight, so be sure to begin one day ahead.

The restaurant uses sausages that are specially made by a local market, but you can use any mild pork sausage.

Any plum-type tomato would work here. WHAT TO DRINK: A smooth red with good acidity, like the Marcarini 2004 "Ciabot Camerano" Barbera d'Alba, Italy ($18).

If Oxhearts aren't available, try Pineapple tomatoes; instead of Cherokees, use Rose de Berne. Go for color contrast.

The butcher can bone the lamb for you.

The steaks need to marinate overnight.

Ground lamb is a natural choice for a barbecue—its distinctive taste really stands up to the smoke of the grill. These burgers get an extra boost from charmoula, a North African spice mixture.

Looking to jazz up a backyard barbecue? The bold flavors in this burger will definitely get guests talking. A paste of lemongrass, garlic, ginger, and serrano chile enlivens ground turkey, while also helping to keep it moist. If you don't have a mini food processor, don't be discouraged. It may take longer, but it's still worth the effort to finely chop the ingredients and mash them to a paste using a mortar and pestle. A spicy lime vinaigrette takes the place of traditional condiments.

Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch.

With the exception of beef and cheese, there is no burger combination more revered than beef and bacon. Here, we've improved on a classic by putting crumbled pieces of cooked bacon in the middle of the burger. It adds unexpected bits of crisp texture and diffuses smoky flavor throughout the beef.

Roasting turns a so-so tomato into something pretty tasty, but it makes a high-season beauty that much more amazing. Here, the tomatoes can be roasted ahead of time so you can avoid having your oven on during the afternoon heat.

A quick marinade brightens the steak, so it combines perfectly with the dish's Southeast Asian notes.

A nice side for grilled chicken or steak.

For tender burgers, gently combine and shape the chicken mixture.