Our special grilling issue is packed with great summer recipes, but these ten are at the top of our list.

It’s pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, that’s what you might end up doing.

Roasted with super-savory pancetta and olives, the garlicky chicken meat stays moist in a shallow bath of white wine.

Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor.

No longer known as “poor man’s asparagus,” they’re a delicious side, a flavorful addition to innumerable dishes—and available year-round.

This delicate gumbo has bits of pink ham hock in a sea of leafy greens. There’s no okra or filé here, but an abundance of vegetables makes the soup a satisfying spring tonic....

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.

We gave the old liver-and-onions routine a contemporary twist with mild scallions and crisp pancetta. Sherry-butter sauce adds finesse and roundness of flavor.

Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they’re surprisingly tender on the inside.