Grilling

This sweet and sour pine nut topping is gonna go on everything you grill this summer.

Red onions soften in balsamic vinegar and add a burst of sweet flavor to these cheesy-wonderful beef sliders.

Don’t skip the banana peppers! They provide a vinegary and spicy finish to this chicken recipe from Commander's Palace in New Orleans.

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

The tonnato sauce here is a mayo miracle you'll want on everything.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs.

Skirt steak is the ultimate summer steak for grilling—quick cooking, buttery, and versatile.

This fish recipe is as healthy as it is easy—which is very!

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

This dressing is coconut milk and lime juice—and it's amazing.

Never mad about shishito peppers making an appearance.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

The tangy-spicy yogurt sauce here means no more boring carrots.

The ginger-soy marinade here is everything.

Japanese sweet potatoes are starchier than yams and worth seeking out (Whole Foods should have them).

Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.

This recipe from Fox Bros. Bar-B-Q in Atlanta is—how do we put this–epic.

So you haven't grilled squid before? Now's as good a time as ever.