Grilling

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

Classic jerk chicken is grilled over pimento wood. If you don't happen to own any, hardwood or briquettes will have to do.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with our Cornmeal Bao with Turkey and Black Pepper Sauce.

This creamy almond dip would be a terrific and unexpected pairing with any vegetable crudité. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

Can you buy pocketless pita instead? Sure. But nothing beats the drama of freshly made bread. Use these for our Lamb Gyros.

Grilling and then roasting adds smoky notes to the lamb and jump-starts the browning.

These shishito peppers, along with spicy mayo, nori sheets, and sesame seeds, help make up the Shishito Dog. But you can use this recipe to make delicious blistered peppers that you can use alongside just about anything.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

You can find long beans, the Rapunzel of green beans, at Asian markets.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Massaging the greens both softens and seasons them before grilling.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.