Heat, smoke, and a hint of salt make this sweet fruit unexpectedly savory, even meaty. Grilling “sobers it up and makes it lose its sloppy sweetness,” writes Mark Bittman
in the New York Times; he brushes 1-inch-thick slices with olive oil, minced onion, salt, and pepper, then grills them for about 5 minutes per side until caramelized and beginning to dry out. Serve as a side or top Bittman-style: with melted cheese and a bun for a “watermelon burger.” Make sure you follow these golden rules to have a healthy grilling season.
HuanPhoto/Shutterstock Throw some oysters on the grill at your next barbeque for a quick way to impress your guests. Cook them until their shells start to pop open.