Gluten Free

Use any salsa you like in this dish: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores. To add more heat, cook 1/4 teaspoon red pepper flakes with the corn and garlic in step 3.

Experiment with different combinations of your favorite herbs to coat the snapper, but remember to balance strong herbs, such as dill and thyme, with milder ones, such as parsley.

Filled with Caribbean flavors, this dinner is made to be enjoyed outdoors. You will need twelve metal or wooden skewers. To keep them from scorching on the grill, soak wooden skewers in water while preparing the ingredients.

In this recipe, lemon wedges caramelize on the grill, making them slightly sweet. When serving the skewers, squeeze the lemon juice over the lamb for added flavor.

Since both the pork and the salad can be served at room temperature, this is a great make-ahead meal. Prepare it late on a summer evening, once the temperature has dropped, and serve it the next day, when it’s too hot to cook. The black-eyed pea salad also pairs well with barbecued chicken.

When buying poblanos, bear in mind that the darker the chile pepper, the richer the flavor, which varies from mild to strong. Roasting the chiles softens them and mellows their spicy flavor.

This meal is just right for Father’s Day or Fourth of July or any night of the week. Don’t be tempted to skip the sauce—like the steak, it takes only 10 minutes to prepare, and the ingredients complement the spices in the steak rub.

Basting the chicken with lemon juice while it’s on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

Serve this grilled dinner family-style on a big platter, and let everyone help themselves. You can marinate the chicken up to 30 minutes, if desired.

The barbecue sauce in this recipe is so easy and quick to put together, you may never rely on store-bought sauce again. And what’s more, you probably already have all of the necessary ingredients in your kitchen.

In Italy, prosciutto and melon are combined in a traditional first course. Here, cool, silky bocconcini and torn mint leaves are added to make a refreshing salad—just the thing to begin a meal on a warm summer night.

Using a variety of colorful tomatoes makes a stunning presentation. The dressing is simple—since tomatoes are so flavorful in the summer, they don’t need much accompaniment.

Gazpacho is traditionally made by adding olive oil to vegetable purée; in this light version, we left out the oil and used only a small amount to cook the shrimp.