Jordan Andino updates a classic with Calabrian chiles, and the yogurt marinade gives the beef a nice tang. A tapenade of the chiles with artichoke hearts, olives and feta offers a bright topping that's perfect for summer.
Grilling cantaloupe gives us a whole new appreciation for the melon. Follow along as Erin Jeanne McDowell shows us how to turn the grilled fruit into refreshing fro-yo pops that are unlike any we've had before.