Fresh, juicy peaches are a highlight of summer. Make the fruit sing by pairing the peaches with arugula, gouda, candied pecans and a red wine vinaigrette.

Grown-ups, this one’s for you. Combine homemade lemonade with sparkling wine and garnish with fresh mint, lemon slices and raspberry-filled ice cubes.

A kimchi mayonnaise and a sprinkle of scallions elevate Molly’s grilled corn from a summertime staple to a flavorful side you’ll want to cook again and again.

Treat your guests to these decadent crab cake sandwiches, piled high with fresh crab meat and served on warm buttery brioche buns. There’s no need to form or fry individual patties in this streamlined recipe – simply spread the crab cake mixture onto the rolls and bake them until the crab develops a golden-brown crust and the brioche toasts to a light crunch. To make things even easier, the sauce that coats the crab does double duty as a tangy spread for the sandwich.

Make the most of summer produce with Ree’s veggie sliders. Be sure to grill the zucchini for just a few minutes — long enough to have grill marks, but not so long that they lose their firm texture.

With a bounty of summer veggies and fresh basil for garnish, Trisha’s beautiful gazpacho is like sunshine in a bowl. Pro tip: make the gazpacho the day before you plan to serve and let it chill overnight — the soup will only improve as it sits!

Nothing says “summer” quite like a low country boil. For a classic country feel (and easy cleanup!), spread the meal over newspaper and have your guests help themselves.

Combine charred corn with tomatoes, jalapeno and lime to make a simple salsa that’s bursting with fresh flavor.

Ina tops easy fish tacos with a crunchy fresh slaw and simplified guacamole. If you are hesitant about cooking fish, this is the recipe for you. No flipping required and the roasted salmon is broken up into chunks for the tacos, so you don’t have to worry about getting it onto the spatula in one piece. Bring on (Fish) Taco Tuesday.

Trisha’s tangy slaw makes a beautiful accompaniment to grilled chicken or barbecued pork.

Yes, you can use your grill to make drinks. Molly grills oranges until they’re extra sweet and slightly smoky, then combines the juice with soda water and a pinch of turmeric.

Ree puts a fresh twist on the charcuterie board with her fun and festive salad, which is cooked from start to finish on the grill.

Ina prepares a traditional pesto to satisfy a crowd in just 15 minutes. Because air is pesto's worst enemy, she recommends using the sauce right away, or storing it in the refrigerator or freezer with a thin film of olive oil on top.

This Hawaiian staple is trending all over the U.S. Buy the tuna for this recipe the day you want to make it for a super-fresh dish.

Make these savory scallop rolls the centerpiece of your next backyard feast. Allowing the butter to brown gives the scallops a juicy texture and subtle nutty flavor.

You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.

Sweet-and-salty fans, rejoice. This fried rice in a pineapple boat is the best of both worlds. And who can resist a pineapple boat?

Looking for an elegant summer appetizer? Giada’s easy grilled shrimp has you covered. Hold onto the extra peach sauce — the sweet and spicy condiment makes an excellent addition to a cheese board or sandwich.

Summer entertaining is all about budgeting your prep time so you don't miss the party. Valerie starts out with store-bought naan as the base for her grilled flatbread to save some time, but goes the extra mile to make delicious Mediterranean-spiced lamb meatballs from scratch. The result is a fun new take on grilled pizza.

The secret ingredient in this sweet and tangy grilled chicken is a refreshing summer staple — lemonade! Serve it with grilled corn or a classic potato salad for a simple seasonal dinner.

Toss pappardelle in a creamy tomato sauce with corn and sweet chunks of lobster meat for a decadent pasta dish worthy of a special occasion.

Impress your guests with these summery sandwiches. The recipe makes 8 servings, enough for a dinner party on the patio.

Ina’s take on a Waldorf salad is filling enough to be a full meal, thanks to roasted chicken, bacon and a mix of nuts, but light enough to keep you feeling good about swimsuit season.

Don't love seafood? Don't worry. This fried pickle sandwich is a fun twist on a po' boy, and it features all the crunchy goodness of the original. It's also a great pick for when you're entertaining and you've got vegetarians on the guest list.

Shrimp, scallops, clams — the gang's all here. Now you just need to gather yours to enjoy this simple and summery pasta.