Bon Appétit

How do you make grilled corn taste even better? Douse it in flavorful herb butter.

Rainbow chard is especially pretty pickled, but any variety will work.

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

Squeeze out as much liquid from the zucchini as possible.

Avoid rookie mistakes when it comes to barbecuing. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

Brined birds taste better. Here's our all-purpose buttermilk-based recipe, along with four souped-up variations.

Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Beer in dessert? When it's a naturally sweet brew, we say pour away.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Toss the classic Italian combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!