Grilling

The secret to making perfect crisp-crusted pies at home is in your charcoal grill.

This is simply the most tender, succulent chicken you can eat—thanks to the yogurt marinade, which is a great tenderizer. These skewers are wonderful grilled, but broiling under high heat is delicious too. If you use wooden skewers, soak them in water for at least 15 minutes before using them, so that they don’t burn before the chicken is cooked.

Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

This zesty chimichurri—a mix of parsley, cilantro, garlic, vinegar, and oil—is the perfect way to brighten up any steak (and any Father’s Day).

Because would it really be a barbecue without grilled corn?

Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.