Sunday BBQ

Already, I'm pining for the fish sandwiches that I enjoyed on my culinary tour of Maui. That's why, for dinner tonight, I'm going to re-create this casual, kid-friendly meal in the comfort of my own home.

Don't be intimidated by the idea of throwing a delicate protein like fish on the grill. Just opt for a firm-fleshed species, like striped bass, being sure to dry it completely before putting it on the grill. Once it's cooking, leave the fish alone to do its thing; flip it and remove it from heat using the thinnest, widest spatula possible.

To make this meal a shore thing tonight, read more.

This grilled chicken recipe is perfect for Summer's last hurrah this Labor Day weekend, making good use of two warm-weather favorites: barbecue and watermelon.

At an outdoor BBQ it's not unusual to see seasonal fruit alongside the meaty main dish, but how about dressing your poultry with the juicy bounty? This fresh take on barbecued chicken will surprise your fellow BBQ-goers with its sweet and spicy watermelon glaze.

Get the recipe after the jump.

For tonight's dinner, Mr. Yum has politely requested scallops, a shellfish option that often gets overlooked in favor of shrimp or fish. Since I haven't had much of a chance to grill shellfish this Summer, I'm throwing it on the barbecue to get a little practice.

Leaving scallops on heat for too long makes them shriveled and rubbery, so watch them closely, as they also cook rapidly. Serve them atop a bed of cilantro-specked white beans, with grilled scallions and zucchini on the side. Want the healthy recipe? Just read more.

For an elegant but relaxed approach to tonight's dinner, serve grilled steaks with a sauce vierge.

This light and pungent sauce, which literally translates to "virgin sauce," is the Frenchman's rendition of Italy's salsa verde. Although the traditional elements, like capers, parsley, olive oil, and garlic still play a starring role, so do Provençal ingredients such as cornichons and Dijon mustard. As you allow all of the elements of the sauce to commingle, start heating up the grill to work on the steaks.
If you need to accommodate pescetarians, serve the fresh sauce on top of seared tuna or swordfish steaks for an equally tasty supper. Ready for the recipe? Then keep reading.

The Summer is coming to a close, so be sure to get in all your barbecuing before the leaves start falling. Tired of steak? Why not try chicken? Barbecued chicken can get a bad rap when it's doused with a ho-hum sauce (and since it's often prepared too dry).

With this sticky sweet Asian sauce (which can be made in advance), this is a far-from-boring barbecued chicken recipe. Crispy skin and a tangy, garlicky, peppery kick will get your taste buds excited. Check out the recipe when you keep reading.

Summer's packed with wedding receptions, pool parties, and other festive extravaganzas, which can be fun but a little exhausting, too. Tonight, take a midsummer breather by winding down the weekend with a meal made from fresh, wholesome ingredients.

Salmon tastes wonderful straight off the grill with a little bit of lemon, but take a few minutes to prepare an elegant citrus drizzle; its clean flavors quickly elevate the fish. Serve alongside grilled baby bok choy and steamed rice for a complete meal. Want the recipe? It's after the jump.

While it's true that tomatoes and corn take up most of the seasonal spotlight this time of year, it would be simply criminal to overlook some of Summer's other standout vegetables.

Take zucchini. Right now, this vegetable isn't just at its peak; it's also abundant and therefore affordable. Zucchini has a hint of an herbaceous flavor and a tender texture.
Make the most of its characteristics by dressing it lightly and charring it on a stick along with grilled eggplant and red bell pepper. For a straightforward Mediterranean supper, serve the kebabs atop orzo pasta, passing feta cheese around during the meal to sprinkle on top. For the recipe, read on.

I'm not much of a steak and eggs girl in the morning, but dinner is a different story entirely. Earlier this week, I laid eyes on this recipe for grilled steak and eggs, and tonight I'm going to live out my dream of making this hearty, guy-friendly supper. New York Strip and runny eggs are both wonderful alone, but when they come together with a tangy, smoky barbecue sauce, the sum is greater than all its parts.

When I serve this, I'll also be sure to have some chunks of crusty bread handy to scoop up all the sauce, and a salad for some much-needed crunch. See the recipe when you read more.

Whenever the mercury rises, I find myself craving delicate, no-cook seafood dishes — the less filling, the better. My favorite thing to do right now is to sear tuna on the grill, not until it's cooked through, but just enough for its exterior to be licked with a bit of a crusty char. That way, it's still tender, succulent, and refreshing.

For added flavor, I'd suggest brushing the fish with a basic marinade, such as this version with fresh cilantro leaves, lime juice, and olive oil. Don't fret if you aren't a cilantro fan; it'd work just as well with another aromatic leaf like basil or parsley. For the super-snappy recipe, read more.

After overconsuming steak and burgers over the weekend, I'm ready to redeclare my devotion to Summer seafood. I love to serve shrimp and pineapple kebabs, but tonight I'm going to try something different: Greek-style barbecued shrimp skewers, marinated with licorice-tinged aniseed, then strewn over a spinach salad with feta cheese and tzatziki, a creamy yogurt, cucumber, and dill sauce. For a different kind of seafood grill-out, read more.