Grilling

Frances Foley—mother of Gourmet's freelance photography assistant, Stephanie Foley—found that when she grilled an entire coil of Italian sausage, everyone clamored for the well-browned outer ring. Rather than draw straws, Mrs. Foley now grills individual small coils so each person gets their own crispy edge to savor. We've used her method as the basis for these meaty sandwiches, and piled on some of our own quick-cooking toppings.

This is the ideal way to prepare young chickens, since there are two safeguards against their drying out (always a risk with small birds). The herbed butter slipped beneath the skin melts, basting and flavoring the meat as it cooks; the gentle, indirect heat lightly chars the skin without toughening the meat. As a result, every bite is juicy and perfectly seasoned.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

Fruity olive oil and rich parmesan cheese add flavor to these hearty grilled chops. Coating the pork with fresh bread crumbs, as we do here, creates a light and crunchy crust, which seals in all the meaty juices and keeps the chops moist.

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Self-crowned "BBQ Queens" Karen Adler and Judith Fertig have written more than 20 cookbooks between the two of them, including Weeknight Grilling with the BBQ Queens. Their tuna burger is infused with Mediterranean flavor and topped with a favorite New Orleans sauce.

A butter baste makes the zucchini so amazingly full-flavored that you can even omit the cheese — although it's a delicious accent to the lemony zing.

Fish sauce lends a tantalizing Asian twist to the butter sauce here, and makes simple grilled corn into something altogether new.

Big, thick slices of sweet onion get a quick glaze.

Pasta, cheese, and a few summer vegetables make a quick and easy main course.

As culinary director for Balducci's, Katy Sparks brought take-out food to a whole new level. Instead of the typical fried chicken and heavy potato salad, the market offers horseradish-crusted salmon and grilled fingerling potatoes with lemon. In this recipe she's taken the often-bland turkey burger to a higher plane, with the addition of tamarind.

There's depth, subtlety, and just the right amount of heat here. Start preparing this dish one day ahead since the chicken needs to marinate overnight.

Start this recipe one day ahead.

He may be executive chef at London's luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.

For a vegetarian version, substitute Soyrizo for the chorizo. Follow the same cooking directions, but do not drain.