Broiled Steak

Photo: Romulo Yanes

Speedy, Juicy Steak from a Neglected Oven Feature
When you start with a tender cut of beef—such as a rib eye, porterhouse, T-bone or sirloin—you don't need much (and definitely not a grill) to make it taste great. This no-brainer recipe is a perfect example. Just turn the broiler on medium-high and set a large ovenproof skillet about four inches from the heat source 10 minutes before you're ready to cook. Blot the steaks (ones that are 1 1/2 to 2 inches thick are ideal for this method), dry with a paper towel and sprinkle with salt and pepper, then broil for about three minutes per side. Throw together a salad while they rest, then enjoy.

Get the recipe: Broiled Steak
Tricolor Coleslaw

Photo: Ditte Isager

The Cool Hot-Dog Topper
Cooking hot dogs on the stovetop (such as with this method, which sounds fantastic) can yield delicious results, but toppings become even more important indoors, since the meat doesn't have the charred, smoky flavor it would've gotten from a grill. Coleslaw is one you may not have tried before; it's refreshing and crunchy, especially when you squirt a bit of mustard on the dog first. This one is supercolorful, too, with red and green cabbage and carrots.

Get the recipe: Tricolor Coleslaw
Snap, Crackle & Pop Shrimp

Photo: Thinkstock

Shrimp with Crunch from a Surprise Ingredient
Shredded coconut, panko bread crumbs, cornmeal and layers of egg and flour can all turn out delightfully crispy shrimp. But puffed-rice cereal—aka Rice Krispies—is the genius twist behind this recipe. Because it has such a mild flavor, it mainly lends texture to the shrimp; then, you can dip the coated, fried shrimp in anything you like, from wasabi soy sauce to cocktail sauce. The savory bites are light and summery, and are just as addictive as any grilled shrimp kebabs we've tried.

Get the recipe: Snap, Crackle & Pop Shrimp
Pulled Pork

Photo: Christina Holmes

An Effortless, Smoky Meaty Classic
This throw-it-all-in-the-pot version of the ultimate barbecue sandwich doesn't call for a long brine, a smoker or even charcoal. All you need is a slow cooker and onion, bay leaves, crushed and whole tomatoes, boneless pork shoulder, plus one magical ingredient: chipotle in adobo sauce. The pepper adds just the right amount of smoky heat, which you can temper with coleslaw and pickles on the side.

Get the recipe: Pulled Pork

Photo: Romulo Yanes

Lamb Chops with a 5-Minute Side
Grilled lamb is a summertime treat, but you can sear it in an oven for equally delicious results. Roasting bone-in chops is actually superspeedy (it doesn't take more than 10 minutes); the secret is to cook them in a skillet that you've preheated in a very hot oven. They're fantastic with roasted in-season fruit, whether peaches, plums, apricots or even raspberries (just slide it into the oven—slicing first, if it's stone fruit—while the lamb rests; once the fruit is soft and starting to slump, it's ready).

Get the recipe: Oven-Seared Lamb Chops