Butterflying and pounding the pork in our Grilled Stuffed Pork Tenderloin recipe created a large surface area for the filling. A traditional bread stuffing oozed out of the pork as it cooked, so we opted to use a robustly flavored paste instead. After adding the paste, we rolled up the pork and secured it with kitchen twine to prevent leakage. We then rubbed some sugar onto the tenderloin's exterior and grilled it over a moderate two-level fire. This produced a moist interior and a perfectly browned crust.

We learned everything there is to know about grilling over months of research, equipment testing and recipe development for our bestselling cookbook, Master of the Grill. Our exclusive grilling essentials kit includes the test kitchen’s best grilling recipes and top rated equipment to help you master your grilling game in no time.

For the lightest corn fritters, we minimized the number of fillers we added. We processed some of the kernels to use as a thickener rather than more flour or cornmeal. This step also helped the fresh corn flavor shine through. Browning the corn puree in a skillet drove off excess moisture and deepened the flavor even more. Adding cayenne, nutty Parmesan cheese, and oniony chives balanced the natural sweetness of the corn, and a touch of cornstarch crisped the exteriors and helped provide a wonderful textural contrast with the light and creamy interiors.

In July, our markets are bursting with fresh, local produce, including corn, tomatoes, and eggplant. These vegetables are versatile and full of flavor, making them some of our favorite ingredients for mid-summer cooking.