Keto

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly—no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.

The seductively high ratio of skin to meat is what makes wings taste so good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and crisp.

Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.

These are fairly large and entrée-sized. If you want them smaller, reduce the cook time by a few minutes.

Beef brisket is one of the hardest meats to cook correctly. In Texas, this dish is a benchmark for how good a cook or restaurant is, and everyone has an opinion about how to do it right. Good food takes time, and this recipe will help you through the pitfalls of cooking a brisket. Don't ever steam your beef; it dries the meat and makes it tough. Applying a dry rub is important with large cuts of meat. Our BBQ Beef Coffee Cure is a select mixture of seasonings paired with an earthy dark-roasted ground coffee that complements the brisket. The salt and sugars in the rub will cure the outer portion of the brisket, leaving a hearty flavor and the smoke, charred crust called "bark."

Bluefish is remarkably delicious and versatile. It is wonderful on the grill, its fatty richness complemented by the flavor of wood smoke. That richness ("oiliness" to the minds of some) causes many people to shun bluefish and other similar ocean brethren. All I can say is, oh well, more for me. Here orange zest provides an acidic tang that helps to balance the flavors, and the slow, low heat of the smoldering wood cooks the fish without drying it out.

Butterflying the pork loin isn't difficult, but many butchers will do it for you.

Letting meat rest ensures juiciness. Make even better use of that time by sprinkling the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top, a trick we picked up from chef Adam Perry Lang. The cooked protein will soak up the herbs' aroma. Flavor bonus: Drizzle the herb-infused juices over the meat before serving.

The lamb needs to marinate overnight, so be sure to start 1 day ahead.

Bigger picnic? Simply roast two birds at the same time.

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.

This also makes a great dinner for one; just cut the ingredients in half.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

One of the secrets to this raw salmon dish from Seattle restaurant Madison Park Conservatory is an amazing Moroccan spice blend called ras el hanout. It's like a curry powder in that there are a billion unique combinations, with each cook creating his or her own, though most include Moroccan favorites like cardamom, ginger, or mace. The blend is sold in fancy grocery stores or in Middle Eastern markets like the one near us in Pike Place Market that smells like heaven. You can also buy it online. If you can't find Greek yogurt, let plain yogurt drain a bit in a colander until thick before using.

The Basic Recipe Fish steaks, cut 1 1/2 to 2 inches thick—halibut, swordfish, and tuna are all good choices—are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky—too often the outside is charred before the inside is cooked. If you're lucky enough, however, to find small whole fish, such as sardines, imported red mullet, small mackerel, or bluefish, they will be exquisite cooked over charcoal or the embers of a wood fire for a real Mediterranean-style treat. Count on 1/4 pound boneless fish steaks per serving, a little more with the bone in, and add a little extra for enthusiastic appetites.

This is one time when the shrimp should be served with their shells on— messy, yes, but utterly delicious.