Bryan Furman

With an oatmeal cookie-like topping, this easy dessert makes good use of ripe summer peaches. But really, you can make it all year long with apples, pears, or whatever’s in season.

Refreshing! And potentially debilitating, so be careful. Pitmaster Furman uses Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.

Toss a few extra cobs on the grill at your next cookout and stash them to make this smoky corn salad later in the week.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

The key with tenderloin is making sure it’s not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

The final step of chef Bryan Furman's method for the best grilled chicken? Grill some lemon quarters until charred and softened, then squeeze them over the butter-brushed bird.