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.

This is my version of Korean-style fried soy-ginger wings. But instead of frying, we’re going to do something easier: We’re going to bake the wings and baste them with a glaze to give the wings their crispiness. The goal is to give you really munchable, bomb-ass wings that you can take to any party and satisfy any wing craving. If you have an air fryer, you can always air-fry these instead. And if you want these spicy, add the chili garlic sauce to the marinade.

Juicy pork tenderloin slowly grilled with an intriguingly smoky spice rub until a delicious crust forms. Caramelized grilled pineapple, sweet red onion, and just spicy enough poblano, tossed with cooling cilantro and dressed with bright lime.

R: I’ve loved baked blintzes since I was a kid, when my parents would bring home a box of them from Snowdon Deli. My dad would warm them up in the microwave and top them with a quick mix of sour cream, vanilla, and sugar. It was so delicious.
A: You know, we could say a blintz is sort of like a hot Jewish cannoli wrapped in a crêpe.
R: What a disgusting way to describe it.
A: Well, that’s what it is.
R: Definitely not.