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I love that a classic Caesar can be whipped up in a pinch, and now that we've hit grilling season, I experimented a little by charring lettuce leaves directly on the grill.

By quickly grilling the romaine lettuce, I imparted a charred flavor that's irresistible with a creamy Caesar salad dressing.

Of course, every Caesar salad needs croutons, so I lightly coated slices of bread in olive oil before grilling them alongside romaine lettuce. I wasn't able to source fresh anchovies but picked up salted whole anchovies, which I rinsed and lightly grilled for a boost of fish flavor.

The result? A salad that makes for a great first course for any barbecue party — or, with grilled chicken, a complete Summer meal. Heat up the barbeque and get to grilling this Summer Caesar salad.

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Don Pisto's, a Mexican restaurant in San Francisco, gave me the idea of grilling pickled jalapeños. The small, smoky restaurant makes loads of these charred jalapeños each day to garnish each and every dish. As the jalapeños sizzle on the grill, they give off a whiff of spicy oils, which have a tendency to float in the air and give restaurant guests a little throat tickle.

I had a similar throat-clearing incident when trying this at home. While these jalapeños can be grilled on an indoor grill pan, it is advised to take the heat outside. Otherwise you might find yourself in an uncomfortable position of coughing incessantly while simultaneously fanning a beeping smoke alarm! However, the result is worth the effort. Learn how to make grilled pickled jalapeños.

Similar to how a great cocktail goes beyond just the liquor, a memorable flavored iced tea doesn't stop with the tea itself. Create an exotic, attractive iced tea by adding farmers market finds like fresh herbs, local honey, and seasonal fruit to the prepared batch. The mix of vibrant colors instantly brightens a table setting, especially at Summer festivities, and the unusual flavors will inspire guests to beg for refills.

• Sweeteners: Instead of the neutral-flavored white sugar, sweeten tea with rich, floral honey. Dissolve honey in the tea while it's still hot or else it will just settle at the bottom of the pitcher. For special occasions, experiment with more expensive local honeys. The flavor profile of honeys cultivated by smaller, independent beekeepers is startlingly more complex than conventional honey. The flowers that the bees are gathering pollen from will determine the flavor, clarity, and sweetness of the honey, whether it's clover or orange blossom honey.
• Edible flowers: Fresh edible flowers like chamomile, honeysuckle, jasmine, lavender, lilac, rose, and violet impart a sweet, nectarlike flavor to teas, which is why many of these flowers are used to create scented or flavor-infused teas. If you don't have edible flowers, try a splash of rose water or orange blossom water after the tea is brewed.

Continue reading more about tea additives.