Starter

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

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Find long beans at Asian or specialty grocers.

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

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

Fresh sardines are nothing like their tinned cousins; their flavor is rich and far more delicate. Dressed with a miso glaze and augmented by rainbow carrots and fresh fennel, this is a wonderful, light meal.

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.

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

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

Pick firm, bright-green celery stalks with lots of leaves.

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

The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.

Lamb's-quarters is a common weed that is being rediscovered as the super-food it was reputed to be centuries ago. It goes by many names, but the most descriptive is wild spinach because that's exactly what it tastes like: Spinach, only way better! If you like creamed spinach, you'll love creamy lamb's-quarters, baked under a cheesy crumb crust.

Any combination of flame-kissed veggies brushed and tossed with this easy vinaigrette makes a deliciously smoky side.

Rhode Island-style calamari, which is served with hot cherry peppers, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

Broccoli rabe and pasta, crowned with golden shards of garlic and zapped with a touch of chile heat, is one of the fastest dinners to make, and definitely one of the most satisfying. Because broccoli rabe is loaded with vitamins, minerals, and cancer-fighting bionutrients, I like to double up on the greens. Those who find broccoli rabe a bit bitter—it is a cousin of mustard—will find that the bitterness is greatly tamed by boiling it in lots of salted water with the pasta. You can embellish this basic rendition with bacon or sausage, but it's pretty darn delicious just as it is.