Summer

You may have seen some of the unusual things that blend on the Will it Blend? videos. Turns out, you get some pretty interesting results when you put things like footballs, marbles, Glow Sticks, and a new 3G iPhone into a blender (some blend, some not so much).

Inspired, I decided to start my own series of experiments – Will it Grill?

I tried steak (yes), watermelon (yes), ice cream (nope), cereal (depends – Kashi yes, but Fruit Loops exploded into a multicolored fire ball), and avocados (yes).

The avocados were excellent. If you want to find out for yourself, here's how to grill an avocado:

1. Select a ripe yet somewhat firm avocado and slightly chill it.

2. Cut it in half and remove the pit. Brush it with olive oil and sprinkle with salt and pepper.

3. Place it right away on a medium-high grill flesh-side down for about 60 seconds. Grill marks should be present, and the flesh should be lightly caramelized yet intact.

4. Eat immediately.

Fresh figs have a preciously short season (typically from August-October), so now is the time to indulge. Though the vast majority of figs are produced here in California because of its Mediterranean climate, they can be found in most supermarkets across the country. This is a good thing since fresh figs are di rigeur, appearing in everything from sweet jams and tarts to savory salads and chutneys. And let's not forget the touch of grace they add to crostini, pasta and pizza.

These captivating tear-drop shaped fruit are singular in appearance, flavor, and texture. First they lure you in with their sweet perfume. Then they tempt you with delicate skin that is lush with ripeness, revealing droplets of golden honeyed nectar. One bite reveals an irresistibly attractive pink flesh that is second only to its swoon-worthy soft, cool, creamy flesh.

I’m not sure why I love throwing summer garden parties so much. It may be because I like to cook barefoot, or because using china and silver in the yard seems both reckless and retro…It may even be because I still love Ricky Nelson’s 1972 “Garden Party” song…even though it’s not about a real garden at all. But the biggest reason is probably because, for a cook, garden parties are the easiest to throw.

Cold dishes like Almost Orzo are welcome on warm summer nights… And grilled vegetable dishes are fine hanging around for a couple of hours without being chilled or re-heated… Even some meat dishes can sit for a bit before being served.

Which means you can make almost everything ahead, set out a bountiful spread on the buffet table as the guests arrive, and then enjoy the party, rather than work it.

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.