At Ethel’s Grill on Oahu, Hawaii, juicy pork-and-beef patties are served over salty-sweet ponzu sauce and crisp cabbage, and topped with grated daikon and spicy sprouts.

Grilled ramps and bacon add a smoky flavor to this bright, oniony vinaigrette that’s wonderful drizzled over salads, swirled into soups, or spooned atop grilled meats.

Seka Salamun, a home cook in Tisno, Croatia, uses olive wood to impart a mild smokiness to this grilled fish. Though delicious with just a squeeze of lemon, it also pairs beautifully with classic French fish sauces. Get the recipe for Whole Grilled Fish with Lemon (Riba na Rostilju) »

Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted.

At Los Angeles’ Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad.

Young, tender fava beans work best for this preparation; you can pop them right out of the grilled pods and eat them without having to peel them first. See the recipe for Grilled Fava Beans »

Fresh strawberries turn ordinary pancakes into something scrumptious; wild blueberries, or any other kind of berry, make an excellent substitute. Get the recipe for Strawberry Griddle Cakes »

A rich, bright pesto offsets peppery arugula in this creamy quiche. See the recipe for Arugula and Pistachio Pesto Quiche »

Sweet peas, prosciutto, and fresh mint add flavor to the cream sauce in this dish. See the recipe for Garganelli with Peas and Prosciutto »

Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez.