5 Ingredients or Fewer

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

This versatile condiment is also great with bread or crudités.

The sorbet can also be made with pluots or plumcots (plum-apricot hybrids).

The Negroni, a gin-based aperitif, meets sangria in this great party punch.

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

Steakhouse dining, outdoors. This recipe calls for lighting only one side of the grill. That way, you can give the steaks a good char on the hot side of the grill, then move them to the unlit side to finish cooking over indirect heat.

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).

This tahini-based sauce serves as the foundation for mezes like hummus and baba ghanouj throughout much of the Mediterranean, but it's also a wonderful sauce in its own right, showing its versatility by adding a nutty, lemony hit to the kùfte or to vegetables or fish.

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.

A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick. Shiro miso—aided and abetted by mirin and lush mayonnaise—asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.

You can practically live on this salad in sultry weather. It tastes bright and fresh and is satisfying without being heavy.

You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. You'll want a pitcher of it in the refrigerator all summer.

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.