Vegetables with a high water content cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily. You can cook the zucchini and summer squash at the same time as the chicken. After moving the chicken to the cooler side of the grill, wipe the grates clean with paper towels and you're ready to go.
Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several. To make mealtime preparation easier, consider preparing this crisp in advance and then keeping it at room temperature for a few hours. Just before serving, reheat it in a warm oven.
When shopping for an avocado, choose one that's firm to the touch with unbroken skin. Let it ripen a few days at room temperature. You'll know it's ready to eat when it feels soft. Once cut, avocados will turn brown quickly, but you can slow the oxidation process by squeezing a little lemon or lime juice on it.
A two-level fire ensures crisp skin and moist, evenly cooked meat. To create two levels of heat in a charcoal grill, spread some of the hot coals in a thin layer over half of the grill and pile the remaining coals on the other side. Cook the chicken uncovered when using a charcoal grill; covering it makes it cook faster and more likely to char.
Yogurt adds a healthy component to this fool, an old-fashioned dessert. If you don't have thick Greek-style yogurt, put 2 cups of regular whole milk yogurt in a cheesecloth-lined colander over a bowl and let drain for 2 hours in the refrigerator. The volume should reduce to 1 cup.