Grilled potato halves with salmon and dill: Serve these as an appetizer. Place 18 halved baby red potatoes and 2 tablespoons water in a microwave-safe bowl. Cover with vented plastic wrap and cook on high in the microwave for 5 to 6 minutes or until just fork-tender. Preheat gas grill to medium heat. Brush potatoes with olive oil and sprinkle with salt and pepper. Place potatoes on grill and cook 5 to 6 minutes, turning over once. When done, remove from grill and slice a flat surface onto rounded side of each potato to prevent rolling. Top each with 1/4 teaspoon sour cream, 1 bite-size piece of smoked salmon and some dill.
Grilled root vegetables: Slice celeriac, jicama, big potatoes, daikon or yams, and grill slowly until very tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage.
Grilled green beans with herb mayonnaise: Purée 1 bunch fresh dill, leaves from 20 sprigs fresh flat-leaf parsley, 1 cup mayonnaise and 2 teaspoons cider vinegar in a food processor. With machine running, slowly add 1/2 cup olive oil through feed tube until incorporated. Place 2 pounds trimmed green beans in a grill basket over medium heat on grill. Cook until they begin to char and soften, about 5 to 7 minutes. Season with salt to taste. Serve with mayonnaise.
Grilled apples or pears for dessert: Halve, core and grill pears or apples. When done, drizzle with yogurt, honey and pinch of cardamom or cinnamon.
From “The Essential New York Times Grilling Cookbook,” edited by Peter Kaminsky; “The Good Housekeeping Test Kitchen Grilling Cookbook,” and “Where There’s Smoke,” by Barton Seaver.