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• Grilling this Summer? How to tell when your food's done
• Kate, William, and Harry rise early for a Jubilee mass
• Summer's biggest beauty trends spotted on the CFDA red carpet
• Take a look at how Queen Elizabeth celebrated the Diamond Jubilee
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• Video: Watch William and Kate re-create royal wedding moments at Queen's Jubilee
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• CelebStyle: How to rock a maxi dress like the celebrities
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Are you a newbie to grilling this Summer? If so, have no fear — know that it's all about timing. But know this: standing in front of a hot grill absentmindedly flipping and shifting the grill's contents around not only makes time move at a snail's pace, but it's also the worst thing a griller can do.

Master the grill by keeping a kitchen timer next to your station for more accurate cooking time, and to achieve perfect grill marks, resist the urge to move the meat and veggies around as you wait. From proper prep to exact timing, here are some beginners tips to telling when food is done on the grill. Everything is in order of longest to shortest cook time, so you can organize your grill efficiently.

• Corn: Corn involves a two-step process, and the first step is steaming the corn in the husk. Keep the corn in the husk, and roast on the grill until the husks are completely blacked, about 15-20 minutes. The second step is roasting the exposed corn kernels. Rotate shucked corn every few minutes until the tips of the kernels turn light brown and kernels begins to pop, about 10 minutes.
• Portobello mushrooms: Grill caps, stem side down, until portobellos appear wilted, about eight minutes. Flip once, and grill until condensation appears on the ribs of the mushrooms and grill marks form on the top of the mushroom cap, about six minutes.

Learn the secrets to perfect hamburgers and hot dogs.

We're just kicking off Summer, and there's still plenty of time to throw your biggest grilling bash yet. Prep your backyard, secure a spot at the park, or haul your ice chest down to the beach. Follow these tips for a seamless Summer soiree that you'll actually be able to relax and enjoy.

1. Choose an adaptable menu. Chances are, your guest list will include a variety of eaters, some of whom will want meat and some of whom will not. Choosing a menu that can be easily tweaked to suit different tastes will ensure that you don't spend your entire barbecue cooking up five separate meals. Sausages (pork, chicken, and soy), burgers (beef, turkey, and veg), and kebabs (meat and veggies on separate skewers) are versatile and delicious options.
2. Add a signature detail. If you're feeding a crowd, it's probably not the time to tackle labor-intensive dishes with pricey ingredients. Instead, keep the majority of your menu simple and easy, but add one signature detail or dish that will make your party stand out. If you're known for your seven-layer dip, take the time to whip up a fabulous batch, but serve it alongside premade hummus. Into canning and preserving? Make your own pickles and relishes to serve atop of store-bought 'dogs.

For the rest of my suggestions, read on.

• Rachael Ray gets a food truck to promote her new cookbook — Eater
• Where to eat in Vegas on any budget — Zagat
• Spice wizard Lior Lev Sercarz gives the lowdown on pepper — Food52
• Subway copies Taco Bell, tests Doritos nachos — Delish
• Seriously, a $3,333.33 ice cream sundae? — Grub Street SF
• Homemade doughnuts: everybody's making them — Kitchen Daily
• We're obsessed with these chalkboard labels — Saveur

I have yet to munch on Mexico's famed elote asado on a street corner in its home country, but sometimes I dream about it. The charcoal-grilled juicy ears of corn slathered with rich crema and rolled in dried, ground chiles and crumbly cheese usually pops into my thoughts just as Spring warms into Summer, and I can't shake the craving until those first silky husked bundles begin showing up at produce markets.

This weekend, I could stave off the vision no longer, so we hopped down to San Francisco's Mission District to load up on fresh produce, handmade tortillas, and a bounty of Mexican sundries. Our bags weighed down with a block of salty queso añejo, a fresh batch of Mexican crema, a bag of smoky ground pasilla chiles, and plenty of corn, we set about crafting a grilled street food feast.

Using Rick Bayless's technique of first grilling the corn with the husk on produces a plump, juicy ear that pops with each bite, and the rich fixings highlight but don't hide the sweet flavor beneath. This recipe may have sated my initial Summer craving for corn, but thankfully there's plenty of season left to enjoy it again! For the recipe, just keep reading.

Lovers of shrimp and grits, southerngirlskitchen urges you to try a twist on the classic: peppercorn salmon with grits.

Delectable peppercorn salmon served with monterey jack cheese grits . . .

For the recipe, be sure to visit her blog, then share your favorite Southern dishes with us in the YumSugar Community.