Grilling

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.

Charred mustard and citrus make for a great combo, especially when combined with a marbled steak.

Cooking whole ears of corn in the dying embers of a charcoal fire produces some sweeter bites and others that are more charred. Plus, it’s wonderfully efficient.

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

Grilled okra, toasted coconut, and a punchy vinaigrette steal the show.

Using this triple-threat sauce as a marinade, basting liquid, and finger-licking-good dip guarantees a depth of flavor that’s impossible to achieve with any single step.