Epicurious

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Chef Eli Kulp's upgrade on the classic egg sandwich, which he dubs The Hickory Town, is named after the historical handle for Lancaster, PA. You'll have extra gherkin mayo leftover—save it for your next sandwich.

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

Sweet-tart cherries elevate the otherwise straightforward custard, and buttermilk lends a welcome tang.

Fresh sardines are nothing like their tinned cousins; their flavor is rich and far more delicate. Dressed with a miso glaze and augmented by rainbow carrots and fresh fennel, this is a wonderful, light meal.

This mixture of spices makes cod- the whitest of fish-taste almost exotic.

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

When the raw slices are baked, they will shrink considerably, so use large beets.