Grilling

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

To keep shrimp tender, don’t let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.

These scallops get tossed with a mix of ground nori, coriander, and ginger before hitting the grill—then plated with citrusy mayo and topped with scallions and red pepper flakes.

Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish—we’re talking head to tail and inside and out.

Squid loves the grill, getting crispy-charred along the edges and tender in the middle. For even more punch, pair it with smoky bell peppers and a lemony herb salad.

Adding an entire lemon—skin, pith, and flesh—to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.

If you don't have a grill, just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

No pots or pans needed for this easy summertime recipe. Just fire up the grill!

A quick vinaigrette gives watermelon chunks a bit of extra brightness, perfect for pairing with charred ribs and sweet cherry tomatoes.

Pile charred Halloumi cheese, kale, and cherry tomatoes on garlicky bread for an almost-instant dinner from the grill. No bread? No problem—toss everything else together and eat it as a salad.

Put the chicken in this lemony, garlic-loaded marinade now so you can make kebabs as soon as the weekend rolls around.

Boneless chicken thighs marinate in a spicy-sweet mixture of ginger beer, rice vinegar, garlic, and fresh ginger before grilling. Tangy grilled radishes and greens turn this dish into a meal.

This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

For the very best results, brine the chicken, sear it over the flames, and finish cooking it on the other side of the grill before tossing with a robust vinaigrette.