Grilling

This recipe from Thai-Kun makes a generous amount of sauce, which you may find yourself finishing (we won’t judge). Any leftover would be great on everything from white rice to noodles to…well, more bread.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.

“Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” –Brad Leone, test kitchen manager

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

Use very ripe—even overripe—tomatoes; they’ll give up even more juice.

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

This goes down easy, and offers an oh-so-slight smoky taste.

Yes—you can grill lettuce. And it’s worth it.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.

With lamb rib chops, we insist you leave the fat on the bone.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.