Oil and Vinegar Potato Salad by James Beard: This elegant and brilliantly simple potato salad is a fantastic side for hamburgers, hot dogs and barbecued chicken. Green onions and parsley add a little color.
Authentic Guacamole by Peggy Knickerbocker: Guacamole is a surefire crowd pleaser, and this recipe's seasonings can be adjusted to suit your preferences. To keep the dip from oxidizing and turning brown before you serve it, store it in an airtight container with a sheet of plastic wrap directly covering the surface of the guacamole.
Grilled Shrimp Cocktail by Adam Perry Lang: These peel-and-eat shrimp can turn your standard steak and hamburger menu into a festive surf-and-turf extravaganza. Brine the shrimp in the marinade overnight to give the flavor time to truly develop.
Grilled Pizza With Pancetta, Porcini and Fontina by Kathleen Sloan-McIntosh: A covered grill or barbecue can do the work of a wood-fired oven to serve up a grilled pizza with authentic Italian flavor.
Blackened Barbecued Pork Fillets by Jamie Oliver: With a marinade that includes cumin, fennel, orange zest and thyme, these skewered fillets will provide a memorable taste as well as an impressive presentation.
Grilled Vegetables That Make Sense by Michael Schlow: This recipe includes tips for turning out asparagus, peppers, zucchini, squash, endive and radicchio that are all perfectly cooked and seasoned. Grilled vegetables can certainly stand alone, or be mixed into pasta salad, fresh greens or cooked grains for a popular side dish.
Strawberry Ice Cream by Lou Seibert Pappas: Nothing says summertime like freshly made ice cream, packed full of seasonal fruit. This recipe will please little ones and grown-up palates alike.
Fresh Fruit Crisp by Sharon Crayton: Crunchy on top with a streusel of oats and sugar and filled with juicy fresh fruit, this crisp is easy to put together and ideal for a warm summer night while watching fireworks or catching fireflies.