1 Peanut Butter and Jelly Sandwich

“The ooze factor that can be achieved is a game-changer,” says Virtue chef Erick Williams. “I use wheat bread and strawberry or Concord grape jelly with Skippy peanut butter. Rub the grates with corn oil, and grill each side of the sandwich just long enough to toast the bread.”

2 Watermelon

“Cut the fruit into 1½-inch cubes and skewer them,” says Mott St. chef Edward Kim. “Drizzle with olive oil, add salt and pepper, then cook until you get grill marks, about one to two minutes. Flip and cook the opposite side. Serve with a squeeze of lime juice, flaky salt, and gochugaru [Korean chili flakes].”

3 Lettuce

“A quick char adds a shocking depth of flavor and smokiness to heartier lettuces like romaine or radicchio,” says chef John Manion of El Che. “Season the whole head with salt and pepper, then rub with grapeseed oil and grill it just long enough to give it a quick char. Then toss in a light vinaigrette with grilled fruit.”