Side

The stems of Swiss chard get short shrift way too often; when they're beautiful rainbow chard, they deserve a dish all their own. Blanched to remove toughness, then grilled—yes, we like our chard charred—their earthiness is a natural complement to meaty fava beans.

Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.

This entire dish (salad and dressing) can be made and assembled up to eight hours ahead. The trick? A layer of zucchini slices keeps the rest of the ingredients separated from the dressing until you're ready to toss and serve.

In this side dish, the vegetables are dressed in a classic red wine vinaigrette. Chiles add smoky heat.

In North Carolina, the coleslaw is tangy and not too sweet, with no mayonnaise in sight.

Grill the vegetables once the chickens have finished cooking. Because the artichokes have been precooked, it takes just a few minutes to finish them on the grill.

The light citrus flavor in this refreshing side complements the Grilled Tuna with Provençal Vegetables and Easy Aioli .

The flavors of two classic steakhouse menu items—blue cheese dressing and stewed tomatoes—are combined in one incredible, simple-to prepare grilled dish.

A pretty mix of Provençal vegetables, grilled simply and dressed up with the homemade basil aioli. You can also include other vegetables, such as halved baby beets, quartered bell peppers, and thickly sliced red new potatoes (all of which take 10 to 15 minutes to grill).

Summery and light, this vivid salad and its tangy dressing help balance the tuna and its rich glaze. Salting the zucchini slices takes the edge off their rawness while preserving their pleasant snap.

The small, knobby tubers called Jerusalem artichokes grow wild all along the Eastern Seaboard, and southerners have long prized their sweet, nutty crispness in turmeric-spiked relishes and pickles. Countless cooks south of the Mason-Dixon Line have inherited a yellow-stained index card that reads something like this.

This finely chopped slaw has just the right balance of sweet and tart. It goes on top of the pulled pork, not alongside it.

When you put okra and cornmeal—two icons of the southern table—together in a hot greased skillet, magic happens, especially when you've tossed in a little crisp bacon for good measure. These fritters are best when eaten immediately, but try not to devour them all before they've even left the kitchen.

Small pasta like acini di pepe and orzo make wonderful room-temperature salads, since they mix so thoroughly with the other ingredients and never go stiff. Garlic, olives, and chile flakes lend a lot of zip to this quick side dish you'll come back to all summer.