The Chill Host's Guide to Summer Entertaining

A cookout should be fun for everyone, including you-the lovely, thoughtful person who invited folks over for great food and company. Just read this story and pick out the bits you need. You know the rest: Keep the grill fired up and carry on.

- JENNA HELWIG

The Main Event

For a low-effort entrée with big, bold flavors, skip the marinade. Seriously! Grill your protein of choice and sauce it up once it's off the heat.

THE METHOD + THE SAUCES 

Season the protein (chicken, beef, pork, seafood, lamb, tofu, whatever!) generously with kosher salt and black pepper, grill it, and let it rest for 5 to 10 minutes. Slice if you like, pour on one of our flavor-packed sauces (which you can make ahead of time-just bring to room temp before serving), and sprinkle on some flaky sea salt and fresh herbs. Each recipe makes enough to sauce 2 to 3 pounds of protein.

Cilantro-GarlicYogurt Sauce

Place 2 roughly chopped scallions, 2 roughly chopped garlic cloves, 1 cup chopped fresh cilantro, 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 Tbsp. lime juice, 1/2 tsp. finely chopped jalapeño, and 1 tsp. kosher salt in a food processor. Process, scraping down sides of bowl as needed, until smooth, about 30 seconds.

Tomato Vinaigrette

Heat 2 Tbsp. olive oil in a medium skillet over medium-low. Add 1 anchovy fillet; mash into a paste with a wooden spoon. Add 2 finely chopped garlic cloves; cook, stirring constantly, for 1 minute. Add 1 pt. grape tomatoes and 1/2 tsp. kosher salt; cook, stirring occasionally, until tomatoes are softened and some have burst, 6 to 8 minutes. Remove from heat. Stir in 1 Tbsp. red wine vinegar, ¹/2 tsp.Dijon mustard, and 2 Tbsp. olive oil.

Lemon-Cumin Sauce