| When I first started grilling, I'd spread the white hot coals evenly, throw the meat on there, slather it all in barbecue sauce and flip my way to doneness. Often the result: Charred exteriors, undercooked interiors and a number of small fiery blasts when the sauce hit the coals. This was one cooking method that I did not learn at someone's knee. I just never paid attention. I honed my grilling skills later in life. This week, I learned more on the topic from food writer Martha Holmberg's key elements to great grilling: a dry marinade and two-zone heat, which delivers that sought-after char followed by a slower, more controlled cooking of the interior. She adds her sauce off the grill. If you've been unsuccessful in the past or would like to up your game, try her technique on the lamb chops and eggplant with an herby lemon sauce recipe she shares. Ask me if I like coleslaw and I'll say it depends. Ask me if I like Angela Davis's Apple Fennel Slaw and I give it two thumbs up. In her favorite slaw recipe, Davis combines just the right amount of crisp shredded ingredients with a not-too-sweet dressing. No soggy, dripping sweetness. It's a cool partner for those grilled meats and veggies. Like many of us, food writer Cathy Barrow pines for the days when she can once again invite friends over and feed them. In the meantime, she's hosting small gatherings and making sure food can be shared in socially distant single-serve portions. Case in point: Her Spicy Caramel Popcorn, with bacon, bourbon and a dash of chile paste. One warning: If you make it, have plans for a way to share with or deliver it to friends, or you'll quickly eat it all yourself. Summertime makes me want to picnic, but my favorite combo of fried chicken and potato salad is a lot of work, so I came up with an easy weeknight version: breaded baked chicken nuggets and a warm tahini dressed potato salad. Perfect for patio dining at home. Next time I make it, I might end the meal with Nourish columnist Ellie Krieger's summer berry crisp. She slips a little coconut in there for a tropical taste — even if the tropics feel so far away right now.  Both the dry marinade and the sauce for these lamb chops use several types of fresh herbs. Read more » | | | Every bite explodes with the sweetness of bourbon-laced caramel, the heat of gochujang, the salty smoke of crisp bacon. Read more » | | | A great slaw is light and crisp with a dressing that's tangy enough to cut through the richness of grilled and smoked meats. Read more » | | | Slip the chicken in the oven and make an easy tahini dressing for a weeknight combo. By Ann Maloney ● Read more » | | | The season's unfussy dessert gets even more irresistible. By Ellie Krieger ● Read more » | | | | 
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