Grilling

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

This pineapple-jalapeño relish, along with paprika honey mustard and Canadian bacon, helps make up the Hawaiian Dog.

If it looks good at the market, it will be good in this salad.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

51 Lincoln grills the tomatoes for this salad, but unless you have a screaming-hot grill, this can be tricky. Either way, use beefsteaks, which have an excellent ratio of flesh to seeds.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.