We’re all bound to go overboard during summer and you know what? That’s fine with me. Because if any season speaks to me about the bounty of food it’s certainly summer.
What I love most about summer cooking is that it gives us certain cooks a pass on formality. A little of this, some of that, it’s a good time to veer just a teeny bit from the exact science of cooking. Perhaps this is because the cooking wildcard known as The Grill can’t be controlled but coaxed, befriended but never bossed.
I’m sure some folks with expensive built-in outdoor gas grills may have better luck with this but me? I don’t have that. I’ve learned to love a flame that acts like a mischievous child — give it the right upbringing and it behaves. Ignore and neglect it and it”ll disappoint you and disappear.
When I head outdoors to cook I’m usually armed with very little other than food & tongs. There might be a spray bottle near to keep flare-ups down but I like to keep it simple during summer. Those big and bold warm-weathered flavors don’t really need a lot of fuss.
We are so glad it's summer. Beach camp, sleep away camp, art camp, baseball camp, days at all the Los Angeles museums, road trips, days spent in our p.j.’s, and lots and lots of long bike rides.
Summer makes me want to grill everything, it makes dinner so simple to execute. Picking a protein is the biggest decision. Once that's settled it's easy street.
Cheese and tomatoes go together like, well, pizza. But sometimes you don’t want all that bread. Sometimes you want something satisfying, fresh, that’s hot and quick. Insalata Caprese is great, but when I want something a bit more substantial and warm I make Scamorza Affumicata alla Griglia. 
Zucchini is the most versatile vegetable. On it’s own it is so-so. There is so much you can do with it. I like to pair it with grilled onions, roasted tomatoes, left over brown rice and some Parmesan cheese and bake it for an easy week night side dish.
