The Bon Appétit Test Kitchen

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. (Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.) These steps can be applied to most cuts; you'll need to cook a thicker steak for more time and a thin one for less, but the principles are the same: Build a two-zone fire so you can sear it over hot embers, then finish cooking over medium-low to keep it juicy. Master this technique, and you've mastered grilling.

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.

Sprinkle these simple cookies with sanding sugar and serve them with ice cream. Or leave off the sugar and serve with tea for a more savory option.

Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.

Our favorite Mexican street food gets the crostini treatment.

How do you impart the most flavor in a boil without overcooking the shrimp? Ice! Adding 4 cups of ice cubes to the pot as soon as the shrimp are cooked through allows them to continue to absorb the flavors of the boil without getting tough. For a classic meal, pair with corn on the cob and boiled potatoes, or serve as a starter for a crowd.

Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.

Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette that gives a flash of brightness to grilled octopus, shrimp, squid, or the smoky, crispy skin of a whole branzino

The paper-thin crust and pillowy crumb of a New Orleans—style French roll is essential to this classic sandwich—as is Crystal hot sauce.

Quick pickled figs add a sweet-tartness to this bruschetta.

This is inspired by the Italian combination of fruit and ham (think melon and prosciutto) by way of Georgia.

You can sub in fresh favas or edamame for the peas.

Sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor.

Sesame oil and rice vinegar spin the caprese eastward.

There is almost no piece of meat—except for a big, fat, expensive rib eye or porterhouse—that cannot be improved by a good dry rub. It's quick to assemble yet will pay you back in smoky dividends all summer long.

This is a classic Scandinavian-style smørrebrød.

Briny-sweet crab and piquant chiles shine on subtly flavored white bread.