This apricot dessert is simple, fresh and seasonal -- a golden rule of cooking, which is easy to follow when summer produce is at its peak. It requires only a few ingredients that allow the sweet, ripe apricots to shine. Greek yogurt is used as a garnish, a wondrously rich yogurt that is naturally thick, creamy -- and healthy. For a jolt of oozing sweetness, a little sugar is sprinkled over each apricot half, which is bruleed until the sugar dissolves. As the apricots cook, the fruit will soften and virtually melt into itself, held together by the soft skin, while caramelized sugar pools in the center. A dollop of whisked yogurt, lightly sweetened and brightened with lemon, is spooned over the top or to the side of the fruit -- you decide -- serving as a cool complement to the apricot's warmth. It's a luscious and fresh end to any meal. Your guests will be licking their plates.

Grilled Apricots With Yogurt and Lemon

Active time: 15 minutes

Total time: 15 minutes

Yield: 4 to 6 servings

1/4 cup plus 1 1/2 tablespoons sugar

1/4 cup light brown sugar, plus extra for garnish

6 ripe but not-too-soft apricots, halved lengthwise and pitted

Canola oil for brushing

3/4 cup Greek whole milk yogurt

1/2 teaspoon finely grated fresh lemon zest, plus extra for garnish

Prepare the grill for direct cooking over medium heat.

Mix the 1/4 cup sugar and the brown sugar in a small bowl.

Lightly brush the cut sides of the apricots with canola oil. Arrange the apricots, cut-side down, on the grill grates or in a grill pan. Grill until the apricots begin to color, about 2 minutes. Flip the apricots and sprinkle the sugar mixture evenly over each half. Continue to grill until the centers are bubbly and beginning to caramelize, 3 to 5 minutes. Divide the apricots between serving plates.

Whisk the yogurt, the 1 1/2 tablespoons sugar and the 1/2 teaspoon lemon zest together in a small bowl. Spoon a little yogurt over each apricot half. Sprinkle with a little brown sugar and extra lemon zest for garnish.

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When the weather is hot and shouty, then why not shout back with skewers of fiery meat? These steak skewers are not only cooked over a flame, they are also bathed in a heady lime and garlic marinade that tenderizes and infuses the meat with bold flavor and kicking spice.

But don't stop there: Raise the flavor-and-heat bar further by serving the skewers with a feisty sauce inspired by Zhoug, a condiment hailing from the Middle East. It's a heat-spiked herbaceous blend that's a cross between chimichurri and harissa -- arguably, a match made in heaven. You can keep the steaks in large cuts, or, better yet, slice them into strips and thread the pieces on skewers for fun party food. Serve the sauce on the side, so the meat can be gingerly dabbed or generously swiped -- leave it up to your guests' heat threshold to dictate the amount.

Skirt steak, flank steak or hanger steak may be used for this recipe. Each of these cuts of meat love a marinade, which helps to tenderize their natural toughness. When cutting the meat into strips, be sure to cut across the grain (the way that the muscle fibers are aligned). By doing this, you will cut up the muscle fibers, which would otherwise increase chewiness. Grill the meat quickly over direct high heat for best results.

Grilled Skirt Steak Skewers With Green Chili Sauce

Active time: 25 minutes

Total time: 25 minutes, plus 4 to 6 hours marinating time

Yield: serves 4 to 6 as a main course

Marinade:

3 tablespoons fresh lime juice

2 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons dark brown sugar

1 tablespoon Sriracha

1 tablespoon olive oil

1 teaspoon cumin

1/2 teaspoon freshly ground black pepper

2 pounds skirt steak, cut against the grain in 1-inch strips

Sauce:

1 large poblano pepper, stemmed, coarsely chopped

1 large jalapeno pepper, stemmed, coarsely chopped

2 garlic cloves

1 cup (packed) cilantro sprigs

1 cup (packed) parsley sprigs

1/2 cup (packed) mint leaves

Juice of 1 lime

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 cup extra-virgin olive oil

Whisk all of the marinade ingredients except the steak in a small bowl. Place the steak strips in a wide bowl. Pour the marinade over and turn to coat. Cover and refrigerate the steak for 4 to 6 hours, stirring the marinade once or twice.

Make the sauce: Place the peppers and garlic in a food processor and pulse until finely chopped. Add the cilantro, parsley, mint, lime juice, cumin and salt and process to blend. With the machine running, add the oil and continue to process until the sauce has a thick salsa consistency. If it's too thick, add additional oil to achieve the desired consistency.

Remove the steak from the refrigerator 30 minutes before grilling. Thread the meat on pre-soaked bamboo skewers and discard the marinade.

Prepare the grill for direct cooking over high heat. Grill the skewers over direct heat until charred and cooked to your desired doneness, 5 to 8 minutes for medium-rare, depending on the thickness of the meat. Serve with the sauce.

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Late summer reaps bushels of peppers in a kaleidoscope of colors and a crooked assortment of wiggly shapes. I shop with my eyes, because the first thing I do when I get home is pile my peppers into a bowl, where they do double-duty as a decorative centerpiece on the kitchen table before they are transformed into a meal. Gnarly Jimmy Nardellos, pristine cherries, waxen poblanos and pert jalapenos vie for my attention, and I slowly pick away at my psychedelic pile of peppers as I cook throughout the week, adding them to salads, stews, pasta and pizzas.

This simple recipe showcases a colorful assortment of peppers on crostini and makes a great starter to a meal or an appetizer for a grill party. I like to use a mix of sweet and hot peppers for more a complex flavor and a nudge of heat. When you are using hot peppers, such as poblanos, serranos and jalapenos, remember that they can vary in heat, so take a small bite to test their strength. The heat is concentrated in the ribs and seeds of the pepper, so remove as much as desired with kitchen gloves or the tip of a paring knife to protect your fingers from the oils. In this recipe I used poblanos, Hungarian pimentos and gypsy peppers.

Hot and Sweet Pepper Medley Crostini

Active time: 20 minutes

Total time: 20 minutes

Yield: Makes 8 crostini

Crostini:

1/4 cup extra-virgin olive oil

1 small garlic clove, minced

Pinch of salt

8 slices baguette, cut on the diagonal, about 1/2-inch thick

Topping:

1 tablespoon extra-virgin olive oil, plus extra for garnish

3/4 pound mixed sweet and hot peppers, stemmed and seeded, thinly sliced

1 garlic clove, minced

1 teaspoon salt

1/4 teaspoon freshly ground black pepper, plus extra for garnish

8 ounces buffalo mozzarella, halved and thinly sliced

1/4 cup basil leaves, torn into small pieces

Make the crostini: Heat the oven to 375 degrees. Whisk the oil, garlic and salt in a small bowl. Arrange the bread on a baking sheet and lightly brush each side with the oil. Transfer to the oven and bake until the bread is lightly toasted, 12 to 15 minutes, turning once. Remove the bread from the oven.

Prepare the topping: Heat the oil in a large skillet over medium. Add the peppers and saute until crisp tender, about 3 minutes. Add the garlic, salt and black pepper and saute until fragrant, about 30 seconds. Remove from the heat.

Preheat the oven broiler.

Arrange the mozzarella slices over each crostino. Top each crostino with some of the peppers. Transfer to the top rack in the oven and broil until the cheese begins to melt, about 1 minute. Remove and garnish with fresh basil and a drizzle of oil. Serve immediately.

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