Why mess up the kitchen when you can cook dinner outside? Following is a plethora of recipes for your outdoor grilling (and cocktailing) enjoyment.

Appetizers

• Fontina Risotto Cakes with Fresh Chives

• Asparagus Wrapped in Serrano Ham

Cocktails

• Mai Tai (Ina Garten)

• Senorita

Side Dishes

• Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Viniagrette

• Pasta with Alfredo Pesto Sauce

• Lemon Pasta Salad with Tomatoes and Feta

• Corn on the Cobb Salad Wrap with Grilled Onion Blue Cheese Dressing

• Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette

Burgers

• Asian Salmon Burgers with Provolone, Green Onion and Soy Sauce Mayo

• Turkey Burgers with Chipotle-Chili Tartar Sauce

• Grilled Burgers with Roquefort Mayonnaise and Barbecued Red Onions

• Roquefort Mayonnaise

Beef

• Rosemary and Red Wine Steaks with Barbecued Vegetables

• Roast Beef Tenderloin with Wasabi-Garlic Cream

• Grilled Beef Tenderloin with Potato Hobo Packs

Chicken

• Dijon and Tarragon Grilled Chicken

• Chicken Pesto Pasta Salad

• Marinated Grilled Chicken with White Wine Garlic and Lemon

Fish

• Grilled Fish Tacos

• Salsa Verde

• Grilled Salmon with Lime Butter Sauce

• Lime Butter Sauce

• Grilled Salmon Fillets with Creamy Horseradish Sauce

Desserts

• Cornmeal Cake with Buttermilk Ice Cream and Rhubarb Compote

• Super Lemony Lemon Squares

• Fruit Salad with Honey-Lime Dressing

Photo by Mark Thomas, courtesy Epicurious.com

Stay cool and celebrate the flavors of summer with these substantial salads.

• Soy-Ginger Beef and Noodle Salad With Peanut Dressing

• Asparagus, Feta and Couscous Salad

• Avocado Salad with Bacon and Sour Cream

• Creamy Beet Salad

• Warm Pasta Salad with Roasted Corn and Poblanos

• Snapper on Angel Hair With Citrus Cream

• Antipasto Salad

• Baby Spinach Salad with Grilled Tomato Dressing

Photo by Pornchai Mittongtare, courtesy of Epicurious.com.

Fourth of July is by far the consummate American holiday and is often celebrated with a leisurely outdoor barbecue. This recipe for flavorful Basil-Stuffed Steak from Midwest Living is effortless to prepare and goes great with a side dish of sweet summer corn on the cob. Serves six.

Ingredients

1 2- to 2-1/2-pound boneless beef sirloin steak, cut about 1-1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried parsley flakes
1 cup lightly packed fresh basil leaves, coarsely chopped
1/4 cup finely chopped onion
4 cloves garlic, minced
1-1/2 teaspoons fresh rosemary, finely snipped, or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon fresh thyme, finely snipped, or dried thyme, crushed
1 teaspoon olive oil

Directions

With sharp knife, make 5 lengthwise slits 3/4 of the way through steak.

In a small bowl, combine the salt, black pepper, and parsley flakes; rub over the steak. In the same bowl, combine basil, onion, garlic, rosemary, and thyme. Press basil mixture into the slits. Using 100 percent cotton string, tie steak loosely at 2-inch intervals to close the slits and hold the filling in. Drizzle with oil.

In a grill with a cover, arrange medium-hot coals around drip pan for indirect grilling. Test for medium heat above pan. Place meat on grill rack over drip pan, not over coals.

Cover and grill until meat reaches desired doneness. (Allow 32 to 36 minutes for medium-rare and 36 to 40 minutes for medium.)

Transfer meat to a carving board; remove strings. Cover with foil and let stand for 5 to 10 minutes. Carve into 1/2-inch slices.

This Father's Day, skip the standard BBQ fare such as burgers or hotdogs and serve up a special Asian meal he's sure to enjoy. This entrée can be prepared under 30 minutes and has a smoky and savory flavor. Pairs nicely with asian cole slaw, rice pilaf or a simple summer salad with a balsalmic vinaigrette.

Ingredients

1/3 cup black bean garlic sauce (available in Asian food aisle at your local grocer)
3 large garlic cloves, minced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oriental sesame oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped peeled fresh ginger
4 boneless center-cut pork chops (about 8 ounces each)

4 baby bok choy, halved lengthwise

2 tablespoons chopped fresh cilantro
4 lime wedges

Preparation

Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.

Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total.

Divide pork and bok choy among 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.

Recipe courtesy of Epicurious.com, August 2004. Photo by Pornchai Mittongtare.

Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch. Makes 4 servings.

Ingredients:

1 (1/2-pound) piece green cabbage, cored
1/4 cup mayonnaise
1 tablespoon milk
1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
1/2 cup very finely shredded carrot (1 medium)
1 tablespoon thinly sliced fresh chives
1/2 cup bottled tomato-based barbecue sauce
1/4 teaspoon cayenne
1 1/2 pounds ground pork
4 kaiser or soft rolls, split and grilled

Equipment: an adjustable-blade slicer (Get Cooking Hot Tip: Try our Shun Pro Mandolin)

Preparation

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.

Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.

Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).

Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.

Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.

Recipe courtesy of Gourmet , August 2007. Photo by Romulo Yane.

Chop and mince to perfection with the Shun Mezzaluna on sale at Chopontheblock.com. This popular Italian knife is designed to mince herbs without bruising them but works equally well for nuts, garlic, carrots, and other firm vegetables. The crescent-shaped blade operates like a chef's knife, rocking smoothly as it cuts. The bamboo bowl is contoured to the curve of the blade and has no-slip rubber feet. Made of sustainable bamboo, which is 16 percent harder than maple, the bowl absorbs cuts but not moisture, so it won't show marks or warp. The curved 6-inch blade of VG-10 "Super Steel" features the signature Shun Pakkawood® handle for comfort and performance. A handy slot on the side of the bowl stores the blade securely when not in use.

The compact, eco-friendly Shun Mezzaluna Chopping Knife and Bowl makes an ideal gift or beautiful addition to your kitchen.

Swift, smooth, a food-slicing wonder—that’s the handsome new Shun Pro Mandolin available at Chopontheblock.com. It is the only product of its kind that can slice a 2-pound potato without prior prep work. Impressively, it’s the only mandolin with a single-bevel, hollow-ground blade made of VG-10 Super Steel. And it's the safest, easiest mandolin to use on the market today.

The beauty of a mandolin is that it creates uniform and extremely thin cuts, which is very challenging to do with a knife. The infinitely adjustable Shun Pro Mandolin transforms fruits and vegetables into paper-thin slices. Accessory blades can be mounted perpendicular to the main blade so that each slice is cut into strips—from planks to French fries, shoestrings, and fine julienne.

The removable main blade can be sharpened on a whetstone and nests in an attractive storage case with other accessories when not in use. The spring-loaded carriage with spikes to hold food in place and large hand knob allow you to slice food securely and safely.

Made of stainless steel with Pakkawood® feet, the main deck of this mandolin is dishwasher safe, making cleanup a snap. Hand washing is recommended for the delicate blades and feet.

Our Get Cooking test kitchen staff oohed and ahhed as they unpacked the mandolin from its box; it is a stunning addition to the serious home cook’s arsenal of tools. They immediately loved how smoothly the food carriage glided across the deck, quickly slicing potatoes and onions for a Tortilla Española. They fine tuned the thickness of slices with a quick turn of the adjustment knob. Because cleanup was so easy, testers felt they could justify using the mandolin even for weeknight meal preparation.

If power and precision are traits you value in cutlery, you’ll find lots to love in this latest offering from Shun. Click here to place an order at Chopontheblock.com.

A lovely breakfast in bed is the ultimate Mother's Day gift. We hope you'll enjoy these special fuss-free recipes that dads and children can cook quick and easy.

Cinnamon French Toast - French toast is one of the first dishes kids can learn to cook successfully. (via familytime.com)

Perfect Scrambled Eggs - Elegant yet easy to prepare. (via Mr. Breakfast)

Blueberry Muffins - An easy recipe that can be made with little hands. (via Allrecipes.com)

Berry Fruit Smoothies - Icy and refreshing, smoothies are a cinch to prepare. - (via kidscooking.about.com)

Freshly Squeezed Orange Juice - No cooking required; just grab some fresh oranges, the juicer and get started! (via recipetips.com)

Arrange it all on a nice serving tray, presenting it the way you might see in a fancy restaurant. Use your fine china (you know, the stuff you got for your wedding and haven't used since you had children), a place mat and a pretty napkin. A small vase with fresh flowers and a special note or card will tie things together nicely.

At chopontheblock.com, we are excited about the arrival of Cinco de Mayo on May 5th. Today's link round-up features some delicious recipes that are easy to make for a large crowd. For an authentic Mexican fiesta, you can play mariachi music, decorate with tons of flowers and lay out a generous spread of food to be served buffet-style. Be sure to have on hand plenty of salsa, chips and cold cerveza.

• Seafood Ceviche

• Poblano Chiles with Black Beans & Cheese

• Guacamole by Tyler Florence

• Red Sangria

• Pork Tenderloin with Cilantro-Lime Pesto

• Stacked Chicken Enchiladas with Salsa Verde & Cheese

• Mexican Chocolate Mousse with Burnt Rum

This might be called a sandwich at any other time of day, but a warm and creamy toasted smoked salmon "breakwich" is especially nice in the morning. Serves four.

Ingredients:

8 slices thin-sliced whole-grain bread
2 ounces reduced-fat cream cheese (1⁄4 cup)
6 ounces thinly sliced smoked salmon
2 tablespoons chopped chives
Freshly ground black pepper
4 teaspoons trans fat-free margarine

Directions:

Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese. Divide smoked salmon among 4 of the slices. Sprinkle salmon evenly with chives and pepper. Top with remaining bread slices to make 4 sandwiches.

In a large nonstick skillet, heat 2 teaspoons of the margarine over medium heat. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side. Repeat with remaining margarine and sandwiches. Cut sandwiches in half and serve warm.

Recipe from The South Beach Diet Taste of Summer Cookbook.

What type of cheese works with a raclette grill? Any cheese that melts easily. So feel free to experiment with any of the cheeses below that appeal to your palette.

Category 1: Mild
These cheeses have a soft, creamy consistency, delicate flavor, and little or no aroma. They complement the flavor of most foods and melt very easily.

Brie and Camembert—Light flavor, soft and creamy

Creamy Havarti—Slightly tangy, semi-soft, creamy

Fontina—Creamy, with a very subtle sharpness; good with Italian dishes

Mozzarella—Fresh or buffalo mozzarella is soft, very mild, and goes with everything. Firm mozzarella is also mild and easy to melt, and it's ideal for pizza

Muenster and Monterey Jack—Semisoft to firm with very mild flavor, easy to melt, and readily available

Category 2: Mellow

These cheeses are firm to soft and have a mellow flavor that goes well with most meats and vegetables.

Traditional Raclette—Semisoft and very aromatic, with a smooth, nutty flavor. Available in specialty shops or imported cheese section of grocery stores.

Emmethaler—Smooth and nutty

Gouda—Mellow and smooth

Gruyere—Mellow and nutty

Category 3: Strong
These cheeses range from very soft to crumbly in texture. All have a very strong flavor, so it’s best to pair these selections with foods that can stand up to them.

Gorgonzola—Soft, crumbly consistency; sharp, rich flavor; very aromatic; complements red meat.

Feta—Soft, crumbly consistency; mild to sharp flavor; serve with marinated meats and vegetables.

When dinner becomes a grind, turn to your raclette for quick, no-fuss cooking. The ideas below are especially fun for children, who delight in the idea of designing their own dinner

Adobo Raclette — A great weeknight meal featuring grilled vegetables and sirloin steak.

Tacos a la Raclette — a favorite at Get Cooking!, all you need for this dish are tortillas; Chihuahua, monterey jack, or cheddar cheese; small cubes or strips of chicken; and strips of peppers and onions. Warm your tortillas on the grill and wrap them in a towel while you grill the chicken, peppers, and onions. Melt the cheese in the trays below. Slip the melted cheese into a warm tortilla and spoon on grilled veggies and meat. Add salsa, guacamole, and sour cream, then eat 'em while they're warm. ¡Delicioso!

Pizza, Pizza — You'll rethink pizza altogether with these fresh, creative offerings.

Escargot and Chantarelle Pizza

Raclette Potato and Rosemary Pizza

Potato, Raclette & Truffle Pizza

Mini Pizzas for Kids — Trim pre-cooked pizza shells, such as Bobolis, small enough to fit into raclette trays. Add sauce, cheese, toppings, and let the kids cook away.

Open-faced Sandwiches — Toast bread and warm meats atop the grill while your cheese melts below.

So you have a raclette, but aren't quite sure how to use it? Here are some suggestions for getting the most out of your tabletop grill.

1. Versatility is raclette's middle name. You can use your grill for everything from brunch to a pizza party. Most any dish that features cheese can be made on a raclette. So don't be afraid to experiment with your favorite recipes, or try some new ones that we've collected for you at Get Cooking!
2. Potatoes are an essential part of traditional raclette. If you are making an authentic Swiss meal, boil the potatoes ahead of time and keep them warm on the grill or in a covered basket.
3. Plan on about 6 ounces of meat per person, at least 8 ounces of veggies, and 6 to 8 ounces of cheese. Blanch raw veggies ahead of time. Marinate meats beforehand, too, and slice them into narrow strips or chunks for quick and even grilling.
4. Oil your grill and allow it to heat for 10-20 minutes before starting to cook. Don't use non-stick cooking spray on the grill or raclette trays.
5. Place a slice of cheese in each raclette tray and top with veggies if you like. Don't pile too high, though; you don't want your food sticking to the heating element above. Be sure to allow time for the cheese to melt thoroughly.
6. Any melting cheese will work with your grill, so don't limit yourself to traditional raclette cheese. We've prepared a list of great melting cheeses here.
7. Serve a light soup as a first course while the raclette cooks. A fresh green salad is a welcome addition to the entree. Sorbet or fresh fruit works well for a dessert.
8. Warm dinner plates before serving to keep melted cheese from cooling too quickly and hardening.
9. Serve wine, sparkling water, beer, or hot tea with your meal.
10. Raclette is especially fun for an intimate group. Just make sure you have enough spots for everyone to cook, or have two grills on hand.