Side

Tossing hot vegetables with vinaigrette is the best way to get them to soak it up, and artichokes straight off the grill are no exception. Mint and capers is a combination that flatters artichokes° and somehow, with the added grill flavor, the effect is doubled here.

To be safe, we boil the egg for 1 minutes rather than use it raw.

Roast the potatoes until the skins are crispy

Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.

Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.

Any simple grilled meat would work well alongside this stunning side dish—the long, thin folds of zucchini have visual élan to spare, perking up every plate they touch.

Warm goat cheese rounds are a lovely contrast to the cool salad. Halved cherries add a fresh, sweet flavor.

Stirring the fresh herbs into the hot rice preserves their flavor and releases their aroma.

This type of chopped salad was once common breakfast fare in Israel.

Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.

Use small heirloom tomatoes in assorted colors for a pretty presentation.

These versatile soufflés can be served for breakfast or lunch, or as a side dish for dinner.

Soba are buckwheat noodles and cook very quickly.

Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. ** This is coleslaw at its simplest and best. No onions. No carrots. No peppers. No mayonnaise. Just cabbage and peppery barbecue sauce. **

**Editor's note:**The recipe below is from Perfect Parties by Linnea Johansson.

Grilled fruit is a newcomer to the traditional Mediterranean table. This dish was inspired by a friend and chef, Nena Ismirnoglou, and then adapted by me for the menu at Pylos, a Greek restaurant in Manhattan's East Village.

Editor's note: The recipe and introductory text are from Mario Batali's book Italian Grilling. Reprinted with permission by Ecco. All rights reserved. This was one of the first dishes I put on the menu at my restaurant Pó... a long, long time ago. You can vary it by using different greens, such as spicy young watercress, or other cheeses, including sheep's-milk cheese, semi-soft or aged. The beauty of the dish lies in the seemingly incongruous marriage of anchovies and mushrooms: anchovies plus mushrooms equals steak.