Gourmet

This is an unusual use for pistou, a Provençal variant of pesto made of basil, garlic, olive oil, and salt. It's normally stirred into simple vegetable soups to give them some oomph, but it brings the same lively savoriness to green beans, contrasting nicely with their buttery quality. Don't worry about being knocked over by raw onions on top of all the other strong flavors-soaking them in cold water for 15 minutes removes some of their pungency while preserving their crunch.

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender.

Boiled first to ensure tenderness all the way through, these spuds gain a smoky flavor and crackly roasted skin from a brief stint on the grill. If you have fresh rosemary left over from the Grilled Poussins with Lemon Herb Butter, strip off all but the top 1 inch of leaves and skewer the potatoes on the woody stems—it looks beautiful on the serving plate and gives the potatoes a lovely perfume.

In this vibrant green dish, the bitterness of broccoli rabe comes in second place to the sweetness of the peas and the comforting familiarity of olive oil and garlic.

The beauty of this recipe is that each type of vegetable is cooked on its own skewer for even grilling. The tangy vinaigrette brings out the natural sweetness in the fresh summer vegetables.

You'll hardly recognize your zucchini after transforming it into both a crisp topping and a bed of vegetable "noodles."

Juicy skirt steak cooks up fast and has an amazingly robust flavor.

Frances Foley—mother of Gourmet's freelance photography assistant, Stephanie Foley—found that when she grilled an entire coil of Italian sausage, everyone clamored for the well-browned outer ring. Rather than draw straws, Mrs. Foley now grills individual small coils so each person gets their own crispy edge to savor. We've used her method as the basis for these meaty sandwiches, and piled on some of our own quick-cooking toppings.

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

This is the ideal way to prepare young chickens, since there are two safeguards against their drying out (always a risk with small birds). The herbed butter slipped beneath the skin melts, basting and flavoring the meat as it cooks; the gentle, indirect heat lightly chars the skin without toughening the meat. As a result, every bite is juicy and perfectly seasoned.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

Fruity olive oil and rich parmesan cheese add flavor to these hearty grilled chops. Coating the pork with fresh bread crumbs, as we do here, creates a light and crunchy crust, which seals in all the meaty juices and keeps the chops moist.

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Pesce al coriandolo in salsa di aceto
The alluring scents of coriander seeds and a whole handful of bay leaves perfume the fresh, flavorful flesh of bluefish.

Mild fillets get zing from a coating of wasabi mayonnaise.

Splashes of lemon add a bright note to this simple chicken dish seasoned in the Provençal tradition with rosemary and garlic.

Bresaola-a beef lover's prosciutto equivalent-gives this virtually no-cook dish a bright platform with deep flavor.

A fresh summer catch from the Atlantic and Gulf coasts, bluefish has a rich, fine-textured flesh that makes it perfect for baking, broiling, or grilling.

Straight anchovy butter can be intense (indeed, we've given a range on the anchovies, so salt fiends can indulge), but the toasted, ground fennel seeds make these crunchy hors d'oeuvres taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.