(Peden Munk) TOTAL TIME: 45 MINSERVINGS: 8 Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yellow squash. The excellent topping: crispy fried capers. 1/2 cup extra-virgin olive oil, plus more for brushingOne 3 1/2-ounce jar of capers, drained and patted dry with paper towels8 anchovy fillets, minced6 garlic cloves, mincedFour 8-ounce zucchini, sliced lengthwise 1/4 inch thickFour 8-ounce yellow squash, sliced lengthwise 1/4 inch thickSaltFreshly ground pepperFinely grated zest and...

(John Kernick) ACTIVE: 10 MINTOTAL TIME: 35 MINSERVINGS: 10 Marcia Kiesel loves the numbing heat of Sichuan peppercorns. Inspired by dan dan, the Sichuan noodle dish, she seasons flank steaks with a simple but potent blend of the peppercorns and store-bought Chinese black bean–garlic paste. 1 1/2 tablespoons Sichuan peppercorns3 tablespoons dry white wine2 1/2 tablespoons Chinese black bean–garlic sauce2 teaspoons sugarThree 1 1/4-pound flank steaksSalt In a small skillet, toast the peppercorns over moderately high heat until fragrant, about...

(John Kernick) ACTIVE: 20 MINTOTAL TIME: 1 HR 30 MINSERVINGS: 4Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within. 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubesSaltTen 1-inch rosemary sprigs1/3 cup extra-virgin olive oilFreshly ground black pepperTwo 1-pound boneless rib-eye...

(Anson Smart) TOTAL TIME: 45 MINSERVINGS: 4 Pete Evans on grilling outside: "It's just more fun than cooking indoors—and it gets my kids off Facebook." 1 cup red wine vinegar1/2 teaspoon dry mustard1/4 teaspoon ground cloves2 tablespoons vegetable oil, plus more for grilling1/4 cup finely chopped onion2 garlic cloves, minced1 teaspoon cumin seeds2 tablespoons light brown sugar2 plum tomatoes, coarsely chopped1 cup smoky barbecue sauce1 teaspoon sambal oelekSalt and freshly ground pepper4 rib eye steaks on the bone, cut 3/4...

(John Kernick) ACTIVE: 30 MINTOTAL TIME: 1 HR 30 MINSERVINGS: 8 The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish. 1/2 cup salted capers—rinsed, soaked for 1 hour and drained1/2 cup oregano leaves1 garlic clove, minced3/4 cup extra-virgin olive oil1 teaspoon finely grated lemon zest3 tablespoons freshly squeezed lemon juiceFreshly ground pepper2 1/2 pounds...

(David Malosh) ACTIVE: 40 MINTOTAL TIME: 3 HRSSERVINGS: 6 Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky. 2 tablespoons cracked black pepper2 dry bay leaves, crumbled1 tablespoon Asian fish sauce1/4 cup extra-virgin olive oilSix 12- to 14-ounce rib eye steaks, about 3/4 inch thick4 tablespoons unsalted butter1 pound red onions, thinly sliced2 pickled jalapeños, seeded1...

(Con Poulos) ACTIVE: 45 MINTOTAL TIME: 2 HRS 30 MINSERVINGS: 4 Chef Ryan Poli of the soon-to-open Tavernita in Chicago became interested in vegan cooking because his girlfriend follows a mostly vegan diet. "It was difficult to cook for her at home," he says. "I couldn't just open the fridge and make something. I had to really think." This relatively simple dish of grilled polenta and radicchio proves it's possible to create something deeply delicious, substantial and vegan with just...

(Tina Rupp) ACTIVE: 45 MINTOTAL TIME: 1 HR 30 MINSERVINGS: 6 To pump up the smoky flavors in this dish, Alyssa Gorelick grills both the stuffed poblanos and the vegetables for the romesco sauce. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger. 1/2 cup red quinoa6 very large poblano chiles2 ears of corn, shuckedExtra-virgin olive oil, for grilling1/2 cup walnuts, toasted and finely chopped3 scallions, thinly sliced2 tablespoons chopped cilantro, plus sprigs for...

(Marcus Nilsson) TOTAL TIME: 5 MINSERVINGS: 1 drink Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A splash of Campari adds bitterness and a rosy color. One 2-inch-long strip of lemon zest1 teaspoon Demerara simple syrup (see Note)1 teaspoon Campari3 dashes of grapefruit bittersScant pinch of fine sea salt2 ounces gin, preferably Knickerbocker or Beefeater 24Ice In a rocks glass, muddle the lemon zest with the simple syrup, Campari, grapefruit...

(Tina Rupp) TOTAL TIME: 5 MINSERVINGS: Makes 1 drink Prime Meats, Brooklyn, NY Chef-partners Falcinelli and Castronovo and their friend Travis Kauffman concocted this terrifically refreshing cooler one hot summer night with ingredients from Falcinelli's rooftop garden. 2 ounces chilled club soda1 ounce fresh lemon juice1 ounce Simple Syrup1 hot chile, such as serrano, halved and seededIce5 cherries, pitted, plus 1 cherry for garnish3 mint leaves, plus 1 sprig for garnish2 ounces white rum In a cocktail shaker, muddle the...

(Dave Lauridsen) SERVINGS: Makes 1 drink Whiskey2 ounces rye whiskey1 ounce sweet vermouth2 dashes Angostura bitters1 marasca cherry Fill a cocktail shaker with ice. Add all of the ingredients and stir. Strain the drink into a martini glass or coupe glass and garnish with a marasca cherry ...

(Dave Lauridsen) SERVINGS: Makes 1 drink 2 ounces sweet vermouth2 ounces campariClub sodaOrange wedge for garnish Mix equal parts sweet vermouth and Campari over ice, top with a splash of club soda and garnish with an orange wedge. ...