A well-made salad is a beautiful thing.

Cake, cream, fruit, maybe a shot or two of liqueur: What’s not to like about a trifle? 

After the chipotle salsa-citrus marinade, the steak grills up in minutes, making it easy for a weeknight. While it rests you can prepare your toppings.

Thick fish fillets, such as salmon, halibut and mahi-mahi, taste great on the grill, and the leftovers make a beautiful salad. 

Combine fresh herbs, capers, lemon juice and olive oil, along with the juices collected from the chicken as it rests, to make a simple sauce that livens up this take on poulet frites, or chicken and fries.

This salad may surprise your guests when they wonder how cauliflower can taste as good as potatoes. A chilled rose would be a lovely beverage accompaniment.

This Sicilian ice cream sandwich is simply a split brioche bun with your choice of creamy gelato. The best part? It’s often eaten for breakfast in the hottest months of summer.

The air-fried results are the best of both grilled and boiled worlds: the most tender-crisp kernels, plus some browned kernels and very lightly charred edges. 

Behind every skinny margarita, virgin mai tai, or mocktail of choice, is the desire for a healthier libation. Whether that means fewer calories, less sugar, or less or no alcohol, the demand is real and on the rise.

If you’re looking to be the envy of the neighborhood potluck, it might be time to upgrade your grilling setup. 

This vibrant salad is perfect for barbecues and backyard parties.