Vegetable

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Make sure you keep your grill at a steady medium-level heat; if it's too hot, the chicken will char without cooking through.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

Use very ripe—even overripe—tomatoes; they'll give up even more juice.

With store-bought cooked lobster (or shrimp if that’s more your speed) this luxe, buttery pasta comes together at lightning speed.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

The flesh immediately surrounding the seeds is the most succulent part of any melon; if you haven't tried eating the crunchy seeds before, hold on to your hat.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

Because of the brothy marinade, the skin won't get as crisp as with other roast chickens, but the flesh will be so tender, you'll want to eat it with your hands.