Use the grill to roast a prime rib for flavor

This undated photo provided by America's Test Kitchen in June 2018 shows a grill-roasted prime rib in Brookline, Mass. This recipe appears in the “The Cook's Illustrated Meat Book.” (Daniel J. van Ackere/America's Test Kitchen via AP)

If you’re going to grill a prime rib, the last thing you want is an overcooked gray ring surrounding the rosy interior. We decided to forgo searing the flat cut sides, which meant the roast spent less time over high heat.

Ladybug, Ladybug where have you gone?

This undated photo shows an adult ladybug taken on a property near New Market, Va. You can buy ladybugs to clear plants of aphids but the colorful predators have a habit of disappearing soon after release. Adult Ladybugs, like the one shown here hunting for aphids and mites, are great predators but their larvae are even better. Landscape in a way that you can attract mature beetles to lay eggs on plants in your garden and allow them to phase through their various life cycles, hunting as they grow. Commercially sold catch and release ladybugs don't linger long once they're released. (Dean Fosdick via AP)

To some casual observers, ladybugs (or lady beetles) are colorful symbols of good luck — harbingers of fortune and fame. Gardeners value them for their utility as ravenous insects that prey upon plant pests. They buy them by the hundreds online or from garden centers, and then free them to hunt.

Brine chicken to keep it moist on the grill

This undated photo provided by America's Test Kitchen in June 2018 shows barbecued pulled chicken sandwiches in Brookline, Mass. This recipe appears in the “The Complete Cook's Country TV Cookbook, 10th Anniversary Edition.” (Joe Keller/America's Test Kitchen via AP)

Barbecuing is the perfect method for cooking fatty cuts of pork or beef, but relatively lean chicken is another story. For barbecued pulled chicken with a smoky flavor and moist, tender meat, we’d have to come up with some tricks.

Watermelon Strawberry Smoothie

This May 2018 photo shows a watermelon strawberry smoothie in New York. This drink is from a recipe by Katie Workman. (Cheyenne Cohen via AP)

Holy mother of summer, it’s gotten HOT. My dog is sleeping in our shower because the tiles are cool. I’m testing recipes in the morning because I don’t want my oven cranking all afternoon. And (this is how I know it’s really hot), I may be coming close to drinking my daily recommended amount of water.

Fertilizing 101: It’s not that complicated

This undated photo shows mulch being applied to a flower bed in New Paltz, N.Y. A bulky organic material such as wood chips, although low in nutrients, will over time decompose to boost soil fertility. (Lee Reich via AP)

Every garden needs periodic fertilization. “Designer” fertilizers are available for some kinds of plants, and so are fertilizers that you’re directed to apply at specified times throughout the season. So roses get their rose food, tomatoes get their tomato food, and so on, on schedule.

Disease resistant shrub roses

Paint the Town Red is an Easy Elegance variety. Photo courtesy Allen Wilson

Question: I love roses but have just about given up growing them because I don’t have time to spray them regularly for diseases. Are there roses available which are disease resistant and bloom all summer?

Grilled Caesar Steak Salad

This June 15, 2018 photo shows a grilled steak salad in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Let’s say you wanted to land a luxurious rib-eye steak at the center of your Fourth of July picnic, but worried about being able to afford it. Here’s a simple way to make it happen: Instead of serving every guest a huge slab of steak, slice up a smaller portion, fan it out on the plate to make it look more substantial, then pair the steak with a hearty dressing and some salad topping so that it is actually more substantial. It’s all in the presentation. At the end of the day, nobody is going to notice a 12-ounce brick of meat.

Salmon Corn Chowder

This May 2017 photo shows salmon corn chowder in New York. This dish is from a recipe by Katie Workman. (Lucy Beni via AP)

Certain foods just need to be made and eaten at least once a summer. Corn chowder (or chowdah, as my in-laws would say) is one. And if you are in a place where the ears of fresh sweet corn are piled high at the market (often for pennies an ear), then you must make it more than once.

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