Making this delicious grilled lamb — heavily spiced and tenderized in a rich yogurt marinade — is a relatively simple process with a flavorful reward.

Thread strips of skirt steak, baby Dutch yellow potatoes, slices of Spanish chorizo, onion wedges, and olives onto skewers with smoked paprika for intense flavor at any cookout.

These light, fluffy pancakes are the perfect start to the day.

Marcia Kiesel always bakes these cookies at home and packs them for camping. They're excellent for snacks while hiking and they're also good for breakfast. A granola with raisins will add a pleasant chewiness.

Say goodbye to boring summer squash by charring it in a fiery skillet and tossing it with avocado-tomatillo sauce and lots of salty Cotija cheese.

Like any “loaded” situation, this hot dog is all about constructing your plate. Split-top buns allow you to hollow out the sides a bit, fitting extra toppings into each bite. A touch of sweetness in the chili balances out the salt from Corn Nuts and the hot dog, while the sharp bite of pickled jalapeños creates balance. Radishes and sour cream offer a welcome hit of freshness. The chili can easily be made ahead of time for quick assembly the day of.

In addition to turning heads at your cookouts, this vegetarian wonder is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to 3 days in advance and stash it in the fridge; skip a step and substitute 2 cups jarred roasted peppers for the grilled bell peppers, plus about 1/4 cup liquid from the jar. If you’re working with a small grill, cut the flatbread in half, or use lavash instead.

Once you soak the skewers and make the coconut-peanut sauce, the rest of this recipe is a breeze.

Maximize the life cycle of a fire by cooking hardy vegetables like sweet potatoes directly in the coals. Buried in embers, sweet potatoes become meltingly tender and perfumed with smoky flavor. When they're done, brush away the ashes and any burned skin, leaving charred bits for textural and visual contrast. Crack open the skins, and the smoky flesh becomes the perfect canvas for spicy or sweet seasoned butters, a dollop of sour cream or crème fraîche, or a drizzle of maple syrup.