The first time I had fried pickles was in New Orleans, when a seafood platter came out of the kitchen covered in them. My mind was blown. At that point I had typically thought of frying as a technique best used for ingredients that need a bit of help on flavor, like catfish or green tomatoes. But here they took something that, in my mind, needed no help and made it texturally better. I could have sat there for hours dunking fried pickles in Remoulade (page 21) and washing them down with cold beer. I suggest you do the same!

I am a sucker for anything pickled. In fact, the entire top shelf of my fridge is dedicated to briny jars of goodness. Like a squeeze of lemon, pickles and their juices can wake up the flavor of almost any dish, and they are an easy condiment to put out at every meal. Combine the mouth-puckering flavor of pickles with rich cream cheese and sour cream, and you have the ultimate dip or spread. Yes, you can use it to dip chips, crackers, and veggies, but you can also slather it on a tomato sandwich or use it to top a baked potato or to dress a simple green salad.

When it comes to surefire seafood for groups, it’s hard to top shrimp. Even for people who say they don’t love seafood, shrimp seems to be the exception. The plump, sweet crustaceans are the perfect carrier for any flavor combination you feel like going with—and they grill up in no time flat! I like to use head-on shrimp when they’re available because I love the presentation—and I think they taste better! These require at least an hour of marinating time, but they cook in less than five minutes. To prevent sticking to the grill, make sure the grates are preheated, scrubbed clean, and oiled before laying these guys down. If you would prefer to skewer them before cooking them, go right ahead.

This dish comes together in no time and is a beautiful summer salad to present to family and friends-especially for a meal al fresco. It was inspired by the beach days of my youth: my mom would pack a picnic lunch that always included watermelon, tomatoes, and halloumi. It was so fresh and refreshing-summers in Cyprus are so hot! Even after we moved to Canada and had picnics and beach days at Sarnia's Canatara Park, Mama would continue to pack these items, keeping the tradition and memories alive. Every time I enjoy this salad these days, it evokes special memories and how much I loved our family time at the beach.

If your sweet potato game consists mainly of roasting or baking them in the fall, this recipe is here to change that. Grilling them is similar to roasting and it brings out the innate sweetness of the potato. The corn also adds sweetness, and the poblanos add a slightly earthy edge to balance it all out. A simple dressing of lime juice, honey, and a hit of red onion makes this vegetable dish sing! Create an outstanding vegetarian main by adding a drained and rinsed can of black beans.