The summer is all about taking it easy. When it comes to mealtime that means moving our cooking outdoors and firing up the grill. Once we give the grill a deep clean and follow a few simple steps to get it set up, we’re ready to cook outside all season long. Whether we’re grilling pizzas for the weekend, mouthwatering mains like chicken or pork chops for a weeknight dinner or appetizers for a cookout crowd, there’s just no matching the smoky flavor and perfect char of food that has come off the grill. Grilling can be intimidating at first — but we’re here to tell you that it’s not difficult to master. Once you get the hang of setting up two different heat zones, all you need is a handful of recipes you can rely on. That’s where these easy-peasy picks come in. You’ll find everything you need to keep you cooking outside all summer long, from burgers and steaks to veggies and desserts.

One of our favorite places to start? Sunny's easy pork chops. They spend a little time in a marinade of honey, oil, vinegar, cumin and red pepper flakes before getting a quick sear on the grill (they’re done in just 7 minutes) — and they cook up juicy and flavorful every time.

Buttery grilled corn is one of our favorite summer dinner staples. It’s even better with a trio of seasoned butters—think Cajun, miso and green goddess—served in shallow bowls so everyone at the table can roll an ear in their favorite flavor. Make the butters ahead of time, then pull them out of the refrigerator right before serving.

From the outside burrata may look like a ball of plain mozzarella cheese, but slice into it and you’ll find a center filled with delicious velvety cream. We heated it on the grill along with cherry tomatoes to make a wonderfully gooey, creamy pasta sauce that’s packed with Italian flavor. Chicken breast is easy to grill up alongside and toss in, and a topping of crunchy breadcrumbs, lemony arugula and another ball of fresh burrata (oh yes!) make it picture-perfect.

Molly's easy ribs are extra sweet with a hint of smokiness, thanks to her simple spice rub. Bake them low and slow, then finish them on the grill for great char marks.

Rachael uses classic shrimp cocktail ingredients like chili sauce and horseradish to prepare just the right sauce for grilled shrimp that's been sprinkled with smoked paprika.

"The mixture of salt and lemon zest on grilled zucchini is a game changer! It’s so bright and fresh," says Ree.

Decadent lobster tails and seasonal sweet corn on the cob are slathered in lemony oil, then grilled to perfection. A lightly spicy sauce of Fresno chiles, garlic and cherry tomatoes (also cooked on the grill in a cast-iron skillet) brings it all together, while a shower of chopped tarragon and parsley adds color and brightness. We use fresh lobster tails, but feel free to substitute frozen if that's what your market carries. Just be sure to thaw them before starting the recipe.

This main takes some time to make — you'll start the caponata a day ahead of time — but is worth the wait.

This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.

In-season veggies, fresh citrusy flavors and quick-cooking fish — you’re going to be making this simple and delicious recipe all summer long.

Grilled eggplant is transformed into a spectacular side dish when it’s layered with creamy ricotta, Italian cheeses and tender grilled asparagus.

Kardea’s blend of sweet, spicy and smoky flavors prompted several reviewers to name these “the best wings ever.”

This easy potato salad is one of Guy's favorites. Give the dish a smoky finish by grilling the potatoes for 10 minutes on each side.

Bobby puts his peaches cut-side-down on the grill for a few minutes for a sweet-and-smoky dessert that you’re sure to be making all summer long.

Grilled lobster tails are the ultimate summer extravagance, so you'll want to make sure to treat them right. This method assures tender and juicy lobster meat cradled in a shell brimming with garlicky, herby butter. We start with frozen tails because that's what's most reliably available, but if you have access to fresh, by all means use them.

"I love my Artichoke and Tomato Panzanella," says Giada. "It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."

Love fajitas, but don't want to deal with multiple skillets and a smoky kitchen? Take it outside! These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess — plus the grill add a yummy char to everything.

This is Bobby's standard, go-to burger how-to. Perfectly melted cheese and toasted burger buns are of the utmost importance.

Start this juicy barbecued chicken a day ahead for maximum flavor and hosting ease.

The only thing you'll miss in these lightened up shrimp fajitas is that iconic restaurant sizzle sound. Serve them family style and let your guests choose their own toppers. We've provided the classics-cilantro, salsa and avocado-but go ahead and make up your own. (Cabbage and pickled carrots are test kitchen favorites.)

The key to picture-perfect grill marks on your vegetables is not to move them too much once they're over the flame. Be patient and they'll develop a nice char.

Use boneless rib-eye, New York strip steaks or filets mignons for Bobby's grilled steak that only needs olive oil, salt and pepper.

Giada marinates her chicken in lemon juice and fennel seeds before grilling and then serves with a zesty, garlicky basil sauce.

Throw romaine on the grill for a surprising superstar summer side dish.

Prepare beef tri-tip and fresh sausage link skewers, then serve with homemade salsa and homemade chimichurri.

Nothing says 'summer' like tomatoes and basil. That's why we love this fresh, flavorul take on pizza. It makes a great cookout appetizer or summer weeknight dinner — and couldn't be easier to make.

These shrimp marinate for only 30 minutes in a flavorful mix of lemon juice, garlic and the powerhouse spice blend, Old Bay seafood seasoning. Don't be tempted to let them sit in the sauce any longer than that because the lemon juice will start to cook the shrimp and make them tough. Serve with some boiled or roasted potatoes for a grill-lover's version of a shrimp boil.

Grilling pineapple caramelizes the sugars. Giada then tops the pineapple with vanilla mascarpone, chocolate-hazelnut spread and toasted hazelnuts.

Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken and warm tortillas for a taco night that's ready to eat in just about 40 minutes.

Who doesn’t love a finger-licking good rack of barbecued ribs? Just marinate, grill and brush with a honey glaze.

The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Trisha’s advice? To ensure even cooking, let the brisket come to room temperature before grilling.

Putting polenta on the grill brings out its smoky corn flavor, while a topper of olives, capers, onions and tomatoes adds freshness to the dish. Rachael grills hers indoors in a grill pan but you can cook use an outdoor grill too. Just be sure to oil the grates so the polenta doesn’t stick.

Want to put on a show for your guests? Grill an impressive platter of scallops, shrimp and lobster, all of which are prepped and seasoned inside the kitchen — your guests will never see the behind-the-scenes action!

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.

We found that the best way to grill asparagus is to lay it right on the grill grates at an angle (no foil packet or grilling basket necessary). We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus — no pencil-thin stalks here!

We've cut out the bubbly bake time with these simple, lower-fat crisps-for-one. Grill them in makeshift bowls made of foil and eat them straight out of the pack for your own private piece of summer. (Frozen yogurt is optional but our nutritional values include it.)

Tyler's Mexican-inspired grilled corn is smothered in a mayo, sour cream and cilantro dressing before being sprinkled with Parmesan cheese.

Change up your grilled chicken routine with a tangy, vinegar-based white BBQ sauce. Brush it on the chicken while it's cooking and serve it on the side for dipping; you'll see why it's a Southern favorite in no time.

Get your summer party started with Guy's skewered shrimp wrapped in bacon with an easy chipotle barbecue sauce for dipping.

A spice mixture featuring chili powder and brown sugar gives the steak its spicy-sweet notes, and a zested and juiced lime provides the perfect refreshing flavor contrast.

Cook your brown Betty filling directly on the grill in (an ovenproof skillet) for even more flavor.

Chipotle and cumin are tempered by beer, butter and lime in this simple and healthy shrimp dish that comes together in a snap. Sealing the ingredients in aluminum foil before grilling keeps the juices in and makes a sauce that is perfect for pouring over rice.

Marc says, "This is a great basic marinade for grilling meats, and the pink peppercorns add a nice spicy kick".

Double the dose of pork in these burgers by adding some ground-up bacon. Serve them with creamy coleslaw for a crunchy twist.

A grill basket makes easy work of preparing these satisfying sausage sandwiches. A little sweetness from balsamic vinegar and a dose of heat from the serrano pepper take the flavors to the next level. We brush the buns with herbed oil before stuffing them to the brim and digging in.

The rum sauce gives this dessert its extra-special kick. Serve a dollop of ice cream in the hole of the grilled pineapple ring for a pretty presentation.

Bobby whips up a smoky chipotle sauce for his grilled chicken wings using Dijon mustard, chipotle puree and ancho chile powder. The cool blue cheese-yogurt dip is perfect for cutting the intense smokiness.

There's no better way to eat your veggies than in a summertime kebab. The best part? No utensils needed!

Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken for a dinner that's ready in 30 minutes.

Get summer squash while it's in season and grill it up with parsley and mint. A sprinkle of shaved ricotta gives a hint of salt.

The perfect accompaniment to all those steaks and burgers coming off the grill? Smoky, flame-kissed mushrooms. You can cook many at the same time (and not worry about them falling through the grates) by threading the mushrooms onto wooden skewers — just be sure to soak the skewers in water first, so they don't burn.

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.