Grilling

Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.

Four ingredients — and packed with flavor. **What to drink:**Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).

What to drink: Salsas can be tricky when it comes to pairing, but here a soft, fruity red wine with medium body is just the thing. Try Martín Códax 2006 "Ergo" Tempranillo (Rioja, Spain, $15).

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

Why you'll make it: Because it's that dinner-party dish that's as do-able as it is drop-dead gorgeous. Call your meat market ahead to order a boned, butterflied leg of lamb, and ask that the thickness be as even as possible (two to three inches thick). Start the lamb the day before; it needs to be refrigerated overnight covered with the rub.

Why you'll make it: Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.

Feel free to swap in store-bought pizza dough here—the most important part of the recipe is grilling the pies.

Why you'll make it: Because it's that one easy, really delicious recipe for barbecued chicken that every cook needs. Grilling bone-in chicken takes a bit more time than boneless, but the flavor payoff is worth it. Stay close to the grill and flip the pieces every six to eight minutes. Rub spices on the chicken at least six hours ahead.

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Why you'll make it: Because it's the perfect summer pasta — few ingredients, easy prep, big flavors.

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor and balances their richness. The chops go extremely well with the black-bean and tomato quinoa

Serving flank steak (a favorite for the grill) Korean style is always a hit — guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.

The classic cold soup seems almost restrained next to this lusty dish — gazpacho ingredients are grilled, then tossed with pasta and cheese (some of the vegetables are puréed to make a tangy sauce that lightly cloaks the whole). The sausages are cooked separately, so this recipe will come in handy when there are vegetarians around.