Summer

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

You can infuse your shellfish with smoky flavor (and keep the smells out of the house) by throwing it on the grill. The lobster, shrimp and clams here are meant to be cooked at the same time and served with three sauces for mixing and matching. If you make the sauces in advance, the mixed grill comes together in less than a half hour. For a simpler dinner, you can absolutely make one type of seafood and one of the sauces; just make sure to increase the quantities as needed.

The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.

Buttermilk, packed with calcium and probiotics, lends a subtle tanginess to this spice-spiked lassi. Finish with a sprinkle of chopped pistachios for a hit of crunch.

Ginger beer (which contains no alcohol) adds a sweet kick to the tart blackberries. It’s readily available in supermarkets.

To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and don’t remove the fibrous pink peel.

This frosty drink is as refreshing as frozen lemonade but has the added lushness of summer melon. Fresh thyme gives the fruit’s sweetness some grown-up dimension.

This slushy blender cocktail is perfect for whiling away the summer hours.

Baking the crumble topping on its own means it gets supertoasty and crisp.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Warming the honey with rose water infuses it with flavor.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

Inoue loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough-and irresistible.