Alison Roman

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

You know what most chicken salads are missing? Crunch. Not this one!

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Aside from banana, we can't think of a fruit that wouldn't be good in this drink.

Choose a mild and creamy Gorgonzola for this dip.

Refreshing and a little bit inebriating; if you've got kids running around, pick up a box of Rocket Pops so there's no confusion!

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

These frozen treats are also super cute made with orange rinds, and work with any flavor sorbet or sherbet you fancy.

Poaching the shrimp with their shells on locks in their flavor.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Splitting lobsters in half makes them easier to grill—and eat.