Grilling

Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.

All of the ingredients that make gazpacho so yummy — tomatoes, onions, cucumbers, and bell peppers — turn up in this main-course salad.

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners — and McNair's Louisiana roots — inspired the burger here.

Corn grilled in its husk isn't just easy, it's also more delicious than grilled shucked corn. The silk adds sweetness and also provides an extra layer of moisture that protects the kernels from the heat so they stay tender.

Chicken fatigue? Turkey cutlets require little cooking time and provide a tender platform for a deliciously garlicky sauce with toasted almonds.

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

A common accompaniment to couscous, this fiery harissa-style relish is all you need to jump-start a simple steak dinner.

Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon.

If you like, drizzle amaretto or balsamic vinegar over the grilled peaches just before serving.

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

IMPROV: Substitute red oak leaf lettuce (available at farmers' markets and natural foods stores) or red romaine for the red leaf lettuce. Make the croutons with Asiago or Pecorino Romano cheese instead of Parmesan.

These onions work as a starter or as an accompaniment to steak and salad.

Smoky chipotle marries lime juice and mild honey in this irresistible chicken dish, perfect for your next barbecue.

The mild flavor of mahimahi is a perfect match for this wonderfully balanced tamarind glaze. The famously tart fruit is sweetened with brown sugar and brought to life by soy sauce and lime juice.

Any party host knows that food served on skewers is just plain fun. These chicken satés are made from thigh meat, so they don't dry out during grilling, and the palm sugar in the marinade helps get the meat nice and caramely brown.

It takes bold flavors to stand up to the smoky richness of grilled beef, and this salad delivers. A tangle of rice-stick noodles cradles Asian greens, apples, and mint, and tender slices of flank steak top things off. The finishing touch? A drizzle of sweet dressing tangy with fish sauce and fiery with red-pepper flakes.

The citrusy dressing makes this dish a standout, and there's plenty extra to be sopped up with rice or crusty bread. Cooking shrimp in their shells keeps them juicy and tender. It all makes for casual finger food that requires plenty of napkins — which is part of the fun.