Grilling

If you decide to make this out in the wild, pack the perishables in a cooler.

We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

The tart sweetness of the pomegranate relish cuts through the richness of the lamb.

Yes, you can grill a whole turkey. The bird sits in a foil baking pan on top of the grates, so there’s no danger of it burning. The hardest part is maintaining the grill temperature (a thermometer eliminates the guesswork). Need more convincing? Imagine Thanksgiving Day with the oven freed up!

Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

Cocoa powder lends a bittersweet depth to the lamb rub and plays well with the olives in the relish. Just make sure you’re using unsweetened!

A clean, well-oiled grate makes grilling tomatoes a cinch.

The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.

This steak pairs well with grilled corn or a crunchy salad.

Applying the rub to the chicken ahead of time infuses it with flavor.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

To give steaks a boost, chef David Myers of Hinoki & the Bird in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.