Grilling

Ancho chile powder gives the meat its southwestern flavor. Chef Purviance suggests serving the brisket with southwestern-style coleslaw (sliced cabbage, jicama, and red onions tossed in a red-wine vinaigrette) and black beans with corn, tomatoes, and chiles. Leftovers would make great sandwiches.

In this side dish, the vegetables are dressed in a classic red wine vinaigrette. Chiles add smoky heat.

This festive main offers something for everyone—baby back ribs, chicken breasts, and smoked sausages. Be sure to start the dish a few hours ahead. The ribs are slow-cooked for an hour and a half, then are finished on the grill with the chicken and the sausages.

The combination of tuna and olives is reminiscent of a salade niçoise.

Spain's famous piquillo peppers add a sweet-spicy edge to the aioli. Idiazábal, a smoky sheep's-milk cheese from the Basque region, is great with the portobellos. If you can't find Idiazábal, substitute smoked Gouda.

The all-American cheeseburger gets a makeover, courtesy of grilled onions, a spicy-smoky ketchup, and an English muffin "bun."

Asian ingredients—from soy sauce to sriracha—flavor the pork burgers. Wrapping it all up in Bibb lettuce leaves adds a fresh touch.

An Indian-spiced burger that's balanced by a cooling raita (yogurt sauce).

Mustard, tarragon, and a touch of sugar flavor the pork and its accompanying slaw.

This is a traditional aioli— a mayo-like emulsion made from raw egg yolks. For ease of preparation, you can also replace the egg yolks and oil with one cup of purchased mayonnaise and whisk in the remaining ingredients.

Grill the vegetables once the chickens have finished cooking. Because the artichokes have been precooked, it takes just a few minutes to finish them on the grill.

Forget about chicken pieces. You can grill these two chickens— flavored (Sicilian-style) with lemon, parsley, and garlic—whole.

Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.

This Mexican take on gazpacho has a little bit of crunch, thanks to pepitas (pumpkin seeds).

Satay is an Indonesian-style kebab served with a spicy peanut sauce. Here, we've amped up the sauce's flavor with some sweet peach nectar.

The flavors of two classic steakhouse menu items—blue cheese dressing and stewed tomatoes—are combined in one incredible, simple-to prepare grilled dish.

Steakhouse dining, outdoors. This recipe calls for lighting only one side of the grill. That way, you can give the steaks a good char on the hot side of the grill, then move them to the unlit side to finish cooking over indirect heat.

A pretty mix of Provençal vegetables, grilled simply and dressed up with the homemade basil aioli. You can also include other vegetables, such as halved baby beets, quartered bell peppers, and thickly sliced red new potatoes (all of which take 10 to 15 minutes to grill).

Food editor Melissa Roberts owes the inspiration for this recipe to her brother in Boston, Jeff, whose signature summer dish is grilled sirloin tips marinated in bottled Italian dressing. Melissa marinates the steak in a homemade, full-flavored red-wine vinaigrette before grilling it alongside skewers of juicy tomatoes and okra.

Chicken's dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade—in this case, an Asian-inspired blend that balances sweet and savory. The addition of meaty mushrooms and bright green baby bok choy makes this a one-dish dinner you can take straight from grill to picnic table.