bbq and grill

This riff on pasta salad is best served warm, while the gnocchi is nice and tender. Plus, the grilled veggies taste extra good fresh off the fire in this easy gnocchi recipe.

Chicken thighs are easy on the budget and great for grilling because they stay moist in the heat. Here, they are paired with a fresh corn and tomato salad for a simple summer dinner. When grilling skin-on chicken thighs, watch for flare-ups. Move the chicken away from the flames and reduce heat, if necessary, to keep it from charring.

This easy and healthy cherry tomato pasta recipe takes just 20 minutes to prep, so it's a perfect weeknight dinner. Cooking garlic cloves whole and then mashing them into the sauce not only saves time, it creates a mellow garlic flavor that melds seamlessly into the silky burst cherry tomatoes.

Got a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don't overload the crust or it will be too wet.

Because refrigerated fresh pasta cooks much faster than dried pasta, this Italian-inspired pasta dish will be on the table lickety-split! Puttanesca—traditionally made with tomatoes, olives, capers, anchovies and garlic—gets shrimp for extra protein and artichoke hearts to boost the vegetable servings (and the fiber!). If you can't find frozen artichoke hearts, sub in drained canned artichoke hearts.

Shrimp are coated in sweet heat thanks to hot honey and Sriracha. If you want to take the heat down a notch, use regular honey instead.

Grilling gives these shrimp tostadas a boost of smoky flavor. Skewering the shrimp prevents them from falling through the grates while getting even char on each side. If you have a grill basket, you can throw them in that instead; just make sure to get them into a single layer so they don't steam.

Quick-cooking shrimp are coated in a sweet-spicy mixture of honey, garlic and crushed red pepper for a flavorful bite. Serve over pasta or add to salad greens for a boost of protein.Q

In China, salt and pepper shrimp is traditionally made with tongue-numbing Sichuan peppercorns. If you have some in the pantry, feel free to use them here; we opted for a combo of easier-to-find white and black pepper. The white pepper adds earthy flavor, while black kicks up the heat.

This sautéed corn recipe is a fresh and easy way to highlight summer’s most iconic vegetable. We add just a touch of butter, shallot and fresh basil to let the flavor of sweet corn straight from the cob do the talking. To remove the kernels mess-free, stand the corn up in a medium bowl and use a paring knife to cut the kernels from the cob starting from the top down. Voilà! You’ll have a bowl of neatly captured kernels ready for cooking.