Grilling

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.

No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.

Ask your butcher for a whole leg, which will include part of the sirloin.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don’t shred when it’s time to grill them.

The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

The parcooking is essential for a tender result, but the extra effort’s worth it.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.