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.

For this dreamy treat, Paola Velez takes all the components you love about classic banana pudding — complete with vanilla wafers — and turns them into creamy paletas.

A symphony of herbs — in the form of za'atar — and little bits of toasted pine nuts add bright flavor and texture to the ground lamb patties that accompany this fresh summer salad.

Your microwave is the secret behind the grilled baby potatoes in these lamb kebabs—they’re par-cooked to shave down grill-time and insure that the meat is perfectly cooked at the same time.

These loaded baked potatoes are creamy, rich and easy to customize. Enjoy them as a side or a main dish!