Choose stainless steel skewers for your kebabs. Sturdier than wood or bamboo, they don’t require soaking and are reusable. We like the OXO 6-Piece Grilling Skewer Set, which features a flat design to keep ingredients from spinning. Their long handles are ideal for grabbing with tongs, and the sharp tips easily pierce meat, veggies, and more for effortless threading. Bonus: They’re dishwasher-safe. $15/set of six; oxo.com
If it’s raining or you’re not in the mood for open-fi re cooking, one work-around for indoor barbecues is a grill pan. Cast-iron ones tend to be more durable than nonstick versions, and they retain heat better too. Be sure to preheat your pan on medium high before adding food to achieve good charring. To test whether it’s hot enough, flick a little water across the pan’s surface; it should sizzle. To make up for the lack of flame-kissed flavor, season your food with smoky ingredients like paprika, bacon, and chipotle peppers. Minimize cleanup by avoiding sugary sauces.
True to its name, this condiment’s story started on a farm called Hidden Valley (yes, it was a real place) in the mountains near Santa Barbara, California. Founder Steve Henson and his wife, Gayle, purchased the 120-acre property in 1954, turning it into a dude ranch where Henson invented his now-revered dressing. Soon, guests were asking to buy it by the jar, which evolved into a mail-order business before becoming the company we know today. Although not born in the South, it’s regularly found in many of our refrigerators. Here are four fun ways to use it besides on a salad.
■ Swap it in for marinara sauce on a pizza.
■ Dip chicken in it before dredging and frying.
■ Fold it into mac and cheese for a zesty kick.
■ Mix it into the filling for deviled eggs.
photographs by GREG DUPREE
ILLUSTRATIONS: KENDYLL HILLEGAS; FOOD STYLING: JULIAN HENSARLING; PROP STYLING: CHRISTINE KEELY