Summer

Jalapeno Black Bean Dip
Layered Greek Dip
Pineapple-Tomatillo Salsa
Grilled Eggplant with Roasted Red Pepper Tapenade

Grilled Corn with Feta & Lime Vinaigrette
Grilled Asparagus Salad with POM Vinaigrette
Grilled Treviso Radicchio
Grilled Potato “Packages”

Adam Perry Lang’s Grilled Shrimp Cocktail
Bacon-Wrapped Shrimp
Grilled Shrimp and Avocado Salad

Grilled Pizzas with Pesto, Tomatoes, and Mozzarella

Barbara Bush’s Barbecue Chicken
Alan's Grilled Salmon
Barbecue Beer Ribs
Skirt Steak with Chimichurri Sauce

The Bootleg | Cuba Libre | Dark 'n' Stormy | Mai Tai | Margarita | Mojito | Sassy Sangria
Sea Breeze | Tequila Sunrise | Tequila Gimlet | Watermelon Falls

Almond Pear Pie | The Best Brownies Ever | Blackberry Pecan Crisp
Chocolate Chip Cookies | Crunchy Ice Cream Sandwiches | Cherry Rhubarb Pie
Grandma Hazel's Lemon Cake | Pomegranate Granita | Fresh Strawberry Pie

Everyone loves summer squash and zucchini—they're easy to cook, eat, and grow. But when you don't have the space, the farmers' market is a great place to get your favorite vegetables. I know I always leave with at least a bagful of fresh produce. Everyone recognizes long green zucchini or crook-necked yellow squash, but there are so many more shapes and sizes to choose from. And each size or shape lends itself to different ways of cooking, but one of my favorites is stuffing them.

Squash aren't just for sautéing or steaming. These round summer squash, once roasted, are the perfect vehicle for a number of different fillings. Serve these little packages as appetizers at a summer party or for a family dinner. Meat fillings are always popular, like ground beef or pork. But during summer, when you're not in the mood for a heavy meal, a vegetarian option is always a pleasant respite from all the steaks and hamburgers.

Strawberries, the most popular berry fruit, are in high season right now and I'm thoroughly enjoying eating them every which way. Strawberries have always been a special part of summer for me. I can hardly remember a summer that I didn't go strawberry picking with my family. At the pick-your-own farm we would eat them right off the bush. Their flavor is so concentrated when eaten warm, heated by the sunlight. Now I don't so much eat them off the bush, but instead try to come up with new ways to serve the fruit.

This summer I decided to make a tart instead of the traditional strawberry pie. This tart features a sweetened mascarpone cheese base, topped with macerated fresh strawberries, all glazed with a syrup of the reserved berry juices and a touch of balsamic vinegar. Except for the tart shell, there is no baking involved. So it's very easy to put together for a family party, picnic, or the upcoming fourth of July holiday. Celebrate summer with strawberries.

Finally, we’re harvesting our potatoes—Red Golds and French Fingerlings, too. Every morning Roy forks up a plant or two and we ooh and ah over the tubers that tumble off the roots. (The potatoes are Roy’s babies, so he gets to decide how many we pull up every day!) There are always a few that are only the size of marbles—I slip them in my pocket and roll them around in my fingers from time to time, as if they were lucky garden charms. The rest I weigh and portion into those cute little green berry baskets for the farm stand. Any extras I get to keep. And cook for dinner. Yum.

The other night I had a few of both kind left over, and they were all different sizes. So I cut them up into pieces about the same size so they’d cook at about the same rate. But instead of roasting them, I decided to cook them on the grill using a method I developed for Fine Cooking years ago.

Basically, it’s just cooking in a foil package (not a radical concept!), but the trick is to make a package of even thickness so that all the potatoes cook at about the same rate (see directions in the recipe below).

The big payoff here is that by putting the foil package over the direct heat of the grill, the potatoes get some great browning (and flavor) and cook through, too. I wrap the potatoes in three layers of foil so that they don’t burn, and I flip the potato package once during cooking so both sides have contact with the hot grill grates.