(Andre Baranowski) When you think of all the money you can spend on barbecue accessories, it's nice to know you can stop at a vacant lot, pick up a brick, wrap it in foil, and produce some of the most tender, evenly cooked chicken you've ever eaten. Just butterfly the bird, and the brick will keep it pressed down onto the grill or grill pan. You can use a brick for grilled sandwiches, too. I've even supersized the process by...

(Getty Images) These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy. Total time 30 minutes Servings 4 Ingredients 12 thin asparagus spears1 tablespoon extra-virgin olive oil2 large shallots, thinly slicedSalt and freshly ground pepper2 large plum tomatoes, sliced lengthwise 1/4 inch thickFour 3/4-inch-thick slices of peasant or Pullman sandwich bread1/4 cup tapenadeFour 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyere cheese4 very thin slices of prosciuttoAged balsamic vinegar, for drizzling...

(Getty Images) A new take on the classic strawberry shortcake with cupcakes, by Food & Wine's Grace Parisi. Total time 45 minutes Servings 12 cupcakes Ingredients Cake 1 cup plus 2 tablespoons all-purpose flour2 tablespoons cornstarch1 1/4 teaspoons baking powder1/8 teaspoon salt3/4 cup granulated sugar2 large eggs, at room temperature1 1/4 teaspoons pure vanilla extract4 tablespoons unsalted butter, melted1/4 cup vegetable oil1/2 cup milk, at room temperature Frosting and topping 6 tablespoons unsalted butter, softened2 cups confectioners’ sugar, sifted1/2 teaspoon...

(Tim E. White/Alamy) Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. 1 dried ancho chile, stemmed, halved,and seeded11 tbsp. extra-virgin olive oil1⁄2 cup whole blanched almonds1 slice crustless white bread,roughly chopped3 cloves garlic, smashed1 yellow onion, thinly sliced4 tsp. smoked paprika1 1⁄2 cups roughly choppedjarred roasted peppers2 1⁄2 tbsp. sherry vinegarKosher salt and freshly ground black pepper,to taste2 lbs. scallions 1. Put chile and 2 cups boiling water into a bowl;...

(Michael Kraus) Some people shrink at the idea of feeding 50 guests at once; I live for it. I serve gougères and canapés at dressy holiday fêtes, big trays of pulled pork and mac-and-cheese to indoor picnickers, and cookies and punch to late-night dance revelers. Of the get-togethers I host, the most popular food-themed gathering of the year is the BLT party. Yes, that's right: BLT—as in bacon, lettuce, and tomato sandwiches. It only happens once a year, when colorful...

(Maxime Iattoni) SERVES 6 – 8 INGREDIENTS Salt, preferably fleur de sel6 small leeks, whites and pale green parts only7–9 tbsp. extra-virgin olive oil2 heads garlic, cloves separated and peeled6 slices crusty country bread4-5 anchovy filets (optional), cut into stripsFreshly ground black pepper INSTRUCTIONS 1. Bring a medium pot of liberally salted water to a boil. Cut leeks almost in half lengthwise, starting about 2" above base, and wash thoroughly. Add leeks to pot of water and cook over medium...

There's just something wonderful about picnics. They remind of us simpler times, and they combine sunshine, laughter, and smiles into a memorable meal for young and old alike. Here's a few things to keep in mind the next time you're inspired to bring together family and/or friends for a picnic: Cut and divide portions and store food in airtight containers to prevent spillage before leaving the house. Pack garnishes and dressings separately. Place ice packs in coolers to ensure that...

(Getty Images) Food & Wine Magazine's Joanne Chang prepares this salad when she’s craving Chinese food but wants something light and easy. She sometimes makes it even crunchier by adding napa cabbage, cucumbers and carrots. Total time 35 minutes Servings 4 Ingredients 1/4 cup mayonnaise1/4 cup plus 2 tablespoons unseasoned rice vinegar3 tablespoons plus 1 1/2 teaspoons sugar1/4 cup soy sauce2 tablespoons toasted sesame oil1 tablespoon TabascoOne 1/2-inch piece of fresh ginger, peeled and minced1 small garlic clove, mincedOne 2...

(Getty Images) Food & Wine Magazine's Grace Parisi prepared this recipe for pearled barley salad with apples, pomegranate seeds and pine nuts. Total time 20 minutes Servings 6 Ingredients 1/3 cup pine nuts, preferably from Italy (2 ounces)1/4 cup plus 2 tablespoons extra-virgin olive oil3 tablespoons white wine vinegar1 small shallot, minced (2 tablespoons)Salt and freshly ground pepper4 cups thyme-scented pearled barley1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces1/2 cup pomegranate seeds (from 1 pomegranate)1/2...

Strawberries are loaded with natural sugars, but these rapidly convert to starch once the berry is picked. So it's not your imagination that a freshly picked strawberry tastes better. If we held a fruit popularity contest, how many of you would vote for the strawberry? Probably everyone. Especially you Californians. Even though there are some crops planted in Florida, the Northeast, and around the Great Lakes, but the majority of our red delicious friends come from — you guessed it,...

(Getty Images) Food & Wine Magazine's Emily Kaiser, who co-authored The Harney & Sons Guide to Tea, pairs her clever tea sandwiches with spicy Indian chai, like the 500 Mile Chai. Total time 10 minutes Servings Makes 2 dozen tea sandwiches Ingredients 12 slices white sandwich bread1/4 cup plus 2 tablespoons mint chutney, drained1 English cucumber, thinly sliced Directions Arrange 6 of the bread slices on a work surface and spread 1 tablespoon of the mint chutney on each. Top...

(Getty Images) Food & Wine Magazine's Grace Parisi prepared this recipe for roasted asparagus with almonds. Total time 20 minutes Servings 4 Ingredients 1 pound thick asparagus, trimmed1 garlic clove, thinly sliced2 tablespoons extra-virgin olive oilSalt and freshly ground pepper1/4 cup toasted sliced almonds Directions Preheat the oven to 425°. On a baking sheet, toss the asparagus and garlic with the olive oil and season with salt and pepper. Roast in the center of the oven for about 18 minutes,...

(Getty Images) Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City’s Craft. When her children were younger, Tina would make it as a holiday gift for their teachers. As she recalls, "Come November, I’d start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it." Total time 20 minutes, plus cooling Servings 2 pounds Ingredients 2 cups sugar1/2 cup...