Main

This dish is equally as good at room temperature (read: picnics).

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.

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

A club salad is a great way to use grilled chicken leftovers for lunch

Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that.

An at-home version of the whole fish recipe from Brooklyn’s Talde restaurant. 

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly--no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

These chicken tacos are made with thighs, which are more flavorful than chicken breasts; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.