Side

Great with: Grilled lobster, shrimp, or filet mignon.

Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay.

For a main-course salad, add some grilled shrimp or chicken and diced papaya.

To make this fresh American rendition of panzanella (the Italian bread-and-tomato salad), bake the cornbread one day ahead so that it will be firm enough to toast on the grill.

A bold medley of cumin, cayenne, corn, and cilantro ups the flavor here. Great with: Grilled-fish tacos, steak fajitas, or chipotle-rubbed chicken.

Great with: Grilled rib-eye steak.

Whether you use heirloom, beefsteak, or cherry, this simple dish is all about the tomatoes. Be sure to use the ripest ones you can find for the best results.

This colorful side dish gets a hint of heat from roasted poblano chiles. Its bold flavors make it a great accompaniment to grilled meats.

This light and refreshing slaw is best eaten the day it's made, chilled or at room temperature.

Nothing can beat greens from the farmers market — they're so beautiful, delicate, and fresh, you simply can't help buying some.

If you want to eat this entire menu with your fingers, the corn can be served hot on the cob, brushed with the butter mixture and sprinkled with cilantro. To save space on your stovetop, you can boil the corn first, then boil the crabs in the corn-cooking water.

The longer you let the vinaigrette stand, the spicier the kick from the chiles. And we know the dressing calls for a lot of thyme, but we loved the result.

This healthful vegetarian dish would be perfect for a picnic. To speed prep time, use trimmed sugar snap peas with the strings removed (find them in the produce section of many supermarkets).