Keto

This addictive peanut-and-seed mix has "unbeatable summer snack" written all over it. It's got just the right amount of salty-spicy crunch to keep you reaching for another beer, and another handful, and another beer... —A.M.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

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 minty spice rub perfumes these succulent lamb chops with tons of flavor.

If using presliced meat, be sure to cook it all the way through.

Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

Make sure to buy whole squid; precut rings will slip through your grill grate.

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

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

This mixture of spices makes cod- the whitest of fish-taste almost exotic.

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

Squid is tender when it's either cooked quickly over high heat, or gently for a long time. This is the quick version.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor