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Want some extra insurance that tonight’s dinner from the grill will be packed with big, bold flavor in every bite? The solution is simple: sauces and dry rubs. Whether you’re firing up the grill for burgers, brats, chicken, or a juicy steak, the secret to really great grilled meat is as simple as a medley of spices from the pantry or a vibrant sauce to match the smoky char.

From classic barbecue sauce to a Southwestern dry rub, these are the 10 essential sauces and dry rubs for grilling season.

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If you’ve eaten cherries in the winter, when fruit from the southern hemisphere makes its way north, you know that cherries are sweetest in season, gobbled down by the handful as close to the orchard as your luck can take you. For cherry-lovers, July is the sweetest month. And because of the discovery of a new cherry varietal, it just got even sweeter.

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When you think of Maine, what comes to mind? Maybe you think of lobster rolls and the rocky coastline. Maybe you think of cabins in the woods and flannel. Chances are, you think of L.L. Bean — are we right?

Well, one of the people responsible for putting those images of rustic simplicity in your head is Meredith Brockington. As the former photo art director for the iconic Maine brand, Meredith oversaw photo shoots for the company’s catalog and brand campaigns. So, of course, she knows all the best places to shop for wares to make your home magazine-worthy.

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(Image credit: Sandra Rojo)

From Apartment Therapy → Life on Pause? Feeling Out of Control? 3 Ways to Get Unstuck

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(Image credit: Joe Lingeman)

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Making fresh summer corn into crisp corn fritters is one of the fastest ways to turn corn on the cob into a hearty dinner (or breakfast or a snack, really). Corn fritters are essentially a quick corn cake batter studded with fresh corn, jalapeños, and chives that’s gently fried in a slick of oil. The resulting fritters have a thin, crispy exterior with a soft and moist center that’s full of crisp-tender vegetables.

This classic recipe also makes a fine fritter from frozen corn too. These corn cakes can serve as a meal on their own with a sauce for dipping, as a side for grilled or roasted meats, or as a vehicle for fried eggs for breakfast. What I’m saying here is that this corn fritter recipe is one you’ll want to know by heart so you can make it any time the craving strikes.

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Here’s the secret no Southern cook wants you to know: As much pride as we have for our state’s peaches, we all have a bag (or more) of frozen peaches hidden away in the deep freeze. Yes, a peak-season peach is worthy of songs and stories of longing, but frozen peaches are a steadfast staple of Southern cooks in the know.

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Take three basic ingredients (you get pasta water and salt as freebies), plus some comfort-food inspiration, and you’ve got a grown-up version of buttered noodles that’s light with just a hint of indulgence. Dry white wine, a pat of butter, and nutty Parmesan come together for a light summery sauce for any pasta you’re cooking up. It’s a no-fuss homemade sauce you can call on any night of the week, and it doesn’t need much more time or effort than it would take to heat up the jarred stuff.

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No bike ride is complete without a pitstop in the park to share a bottle of wine with some friends. (And yes, we’d stand by that statement in the company of a bunch of Tour de France riders! What are you guys doing if not headed to an awesome picnic in the park?)

Luckily, there are now a handful of artisan shops on Etsy that offer handmade leather carriers, which slide onto almost any bike to help you get said bottle of wine to that park. (Even CB2 currently sells an option that’s made by a skilled leather worker in Upstate New York.)

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If you come over to my house for dinner, I’ll most likely serve carnitas tacos. Why? The combination of tender pork, crunchy fresh toppings, and soft warm tortillas make for a fun, satisfying meal that each person can customize to their exact mood and preferences. Traditional carnitas always hit the spot, but, come summer, I like to switch things up and make a vibrant peach salsa.

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