Brunch

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

If your grill is large enough, you can bang out all 12 slices of French toast in just a few minutes. While any white bread is delicious here, brioche and challah make especially custardy toasts.

If you don't want to heat up your house with the oven, you can bake any muffins on the grill but the lightly smoky flavor that the grill imparts is especially nice with corn-based ones. Because keeping the grill at a steady temperature can be tricky, the baking time can vary, so keep an eye on the muffins. For the best muffins, be sure that the entire pan is not set over direct heat (otherwise, the bottoms will burn).

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

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.

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

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

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Thanks to frozen puff pastry, making this savory hors d'oeuvre is a snap.

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.

Grilling fresh tomatoes concentrates their flavor, making them super delicious in this Bloody Mary mix.

Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.