Grilling

Ask your butcher for thinly sliced cross-cut short ribs, a.k.a. flanken or Korean style. If you can't find them, flank steak is a good substitute.

Butter, flecked with parsley, chive, and dill, melts into the smoky, briny juices of grilled clams to create a delicious, effortless sauce.

You can use any white flaky fish in this versatile—and quick—dish.

This steak tastes best when marinated overnight, so try to start the recipe a day ahead.

Get juicy shrimp by gently steaming them in an herb-and-lemon infused broth.

This creamy, smoky filling of roasted poblano chiles and charred onions will make your vegetarian—and carnivorous—friends happy.

The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time.

Stew fruit in parcels to infuse it with vanilla and bourbon, then serve it with a dollop of Greek yogurt (or ice cream).

With the neo-eco-bio-cool. We'll pick our own apricots, cut some rosemary from the garden, a little organic honey…

With different girls

I made these one night at a friend's house. He was craving mashed potatoes to go along with the lamb chops I was making, and, having no potatoes to peel, boil, and mash, I went with carrots instead. The sweet, rich mixture that resulted benefitted gloriously from a touch of creamy, pungent gorgonzola, making the perfect bed for the oil-and-herb-marinated lamb chops.
Note: Have your butcher cut the lamb chops into individual "lollipops" for you.

Oil-poach garlic to make confit, which yields tender, sweet cloves and infused oil. Add the cloves to pan sauces, use the oil for drizzling, or purée them both into a dressing.

The secret to this flavorful sauce, which is delicious with almost all grilled meat and fish, is to use any herb that looks good at the market. Just be sure to include parsley: It gives the salsa backbone.

Maytag Blue cheese, made by the same family that became world famous for its appliances, is handmade from cow's milk and has a peppery, piquant flavor. Start this sandwich about an hour in advance so the chicken has time to marinate. This is an easy recipe to double or triple for a larger group, and the chicken can be made ahead. I like to serve this sandwich on raisin pumpernickel bread, but feel free to use another favorite loaf.

If you grow pole beans, you know that at first glance, you have only a few beans, and then suddenly there is an onslaught. That's when bean varieties like the green Blue Lake or the yellow wax beans can be stir-grilled with a bit of olive oil for a very simple yet satisfying dish to use the surplus of beans. When you're in the mood for a more robust sauce, try this lemony pesto tossed with the grilled beans right before serving. Editor's note: If you can't find lemon verbena leaves or even fresh lemon balm leaves, substitute basil pesto.

Backyard garden strawberries are often smaller than store-bought, so be the judge of how many strawberries you need for the skewers. Or even simpler, grill strawberries on a grill rack until a bit charred and warmed through and spoon atop frozen yogurt or ice cream.

Fig trees love warmer climates. However, for the adventurous northern gardener, the best way to grow figs is in a container that can be placed outdoors in warm weather and then brought indoors to winter. The best variety of fig tree for a container is the Petite Negri fig. It's a small- to medium-sized black fruit with sweet, red flesh. If you have great weather, Mission figs are superb. The natural sweetness of figs goes well with pork tenderloin in this dish. If you like, use sturdy fresh rosemary branches (as from the Tuscan variety) for the skewers.

These ribs get the benefit of a lemon pepper accent mixed with complementary seasonings and finished with an apple juice baste. We think they're best hot off the grill without any other seasonings. If you must, serve them with barbecue sauce on the side.

Joellyn Sullivan is co-proprietor of the famous Silky O'Sullivan's on Beale Street in Memphis, where pizza, oysters, barbecue sandwiches, Cajun sandwiches, po' boys, barbecue ribs, and other foods are consumed indoors and outdoors to the tunes of guest musicians in a yearlong St. Patrick's Day scene. Her husband and co-proprietor, Silky, is an international barbecue rock star. They are longtime friends and Barbecue Royalty. Joellyn was kind enough to share this recipe with us, a variation on the recipe she gave to Chef Paul for leg of lamb at the World Cup Barbecue Championship years ago in Lisdoonvarna, Ireland, where she took home the blue ribbon for lamb in 1989.