Recipes! Honey-Mezcal Chicken Thighs, Grilled Fish Sandwiches, Hummus Wraps and more

What to cook during the week ahead, from Post Food editors.

I don't live near where I grew up, but these days, walking around my neighborhood and breathing in the aromas of backyard barbecues instantly transports me back to my childhood. I feel myself standing on our crunchy rock driveway and hear my brothers screaming as we play outside. I see — and smell — my dad cooking on his old black Weber kettle charcoal grill.

One of the foods that unlocks that core memory is barbecue chicken. My dad made it often, and I can always identify it when the aromas waft over the towering oak trees by my house. I live vicariously most of the time, in part because I don't have a working grill. That's why I was so thrilled to take a crack at testing food writer Ben Weiner's Honey-Mezcal Chicken Thighs.

The goal was to deliver the char and essence of outdoor grilling, inside, and wow, does the recipe deliver. Thanks to smoked paprika in the spice rub, mezcal in the sweet and spicy sauce, and Aleppo pepper in the finishing lime salt, the meat is imbued with smoky flavors, further cemented by a final blast under the broiler. If you'd like to cook these outside, good news: There are instructions for that as well.

Ellie Krieger offered another recipe that lets you choose between an indoor grill pan and outdoor grill. Her Grilled Fish Sandwiches With Salsa Verde pairs fillets of firm, white fish, such as halibut or mahi mahi, with a bright parsley sauce for a delightfully messy meal. Grab those napkins!

The Hummus and Pickled Vegetable Wraps that Joe Yonan shared from cookbook author Salma Hage would also make for enjoyable outdoor eating. The next time you're hankering for a quick and easy meal to eat on the patio or pack up for a picnic, grab a tortilla and fill it with hummus (store-bought or homemade) and your choice of fresh and pickled vegetables, plus fistfuls of herbs.

If outdoor dining this time of year just makes you want something cool and refreshing, don't miss Aaron Hutcherson's roundup of freezer-ready recipes that you can pull out anytime you need a treat, stat. We're talking yogurt bark, mochi, ice pops and more.

When grilling isn't in the cards but you still want something fast and tasty, consider a pantry-friendly meal. Aaron's Spaghetti Aglio e Olio (Spaghetti With Garlic and Olive Oil) is an Italian classic made with just a handful of ingredients. Likewise, Julia Turshen's Kale, Scallion and Feta Frittata is light on ingredients but big on flavor. Plus, it works with whatever greens you like, if kale is not your thing (like a couple of our more vocal commenters).

What else do you want to cook right now? Let's talk about that and more in the live weekly chat Aaron and I host Wednesdays at noon Eastern. Send along your questions now, and then come back once the conversation kicks off next week.

Until next time, happy cooking!