Grilling

Once you learn to cook corn on the grill, it may become your favorite way to prepare it. Don’t skip the chili powder or paprika here; it really heightens the smoky flavor of the grilled corn.

For a delicious appetizer, serve the grilled tomatoes atop toasted pieces of Italian bread. Or use them in a grilled sandwich with fresh mozzarella and basil.

Think of these as open-faced Mexican sandwiches, topped with grilled summer vegetables, tangy feta cheese, and fresh tomato salsa.

Filled with Caribbean flavors, this dinner is made to be enjoyed outdoors. You will need twelve metal or wooden skewers. To keep them from scorching on the grill, soak wooden skewers in water while preparing the ingredients.

Tzatziki, a traditional Greek dressing made from cucumber, yogurt, and mint, lends a cool complement to the burgers.

In this recipe, lemon wedges caramelize on the grill, making them slightly sweet. When serving the skewers, squeeze the lemon juice over the lamb for added flavor.

Inspired by the popular Cuban sandwich known as the Cubano, these quesadillas contain many of its signature ingredients—sliced pork, pickles, ham, and cheese.

When buying poblanos, bear in mind that the darker the chile pepper, the richer the flavor, which varies from mild to strong. Roasting the chiles softens them and mellows their spicy flavor.

For the neatest, thinnest slices, use a long, thin-bladed slicing or carving knife, and hold the meat in place with tongs while you work

This meal is just right for Father’s Day or Fourth of July or any night of the week. Don’t be tempted to skip the sauce—like the steak, it takes only 10 minutes to prepare, and the ingredients complement the spices in the steak rub.

Dijon mustard and Worcestershire sauce flavor these burgers before they’re cooked. We like them with lettuce, tomato, and mayo on one side, and grilled onions on the other, but try any of the accompaniments listed below.

The combination of dried spices and fresh seasonings, including lemon, ginger, and scallion, makes these burgers irresistible. Watermelon slices are served on the side to balance the heat of the burgers.

In this recipe, cheese and mustard are incorporated into the burger rather than being used as toppings. For juicier burgers, avoid using the leanest ground turkey.

Basting the chicken with lemon juice while it’s on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

Serve this grilled dinner family-style on a big platter, and let everyone help themselves. You can marinate the chicken up to 30 minutes, if desired.

The barbecue sauce in this recipe is so easy and quick to put together, you may never rely on store-bought sauce again. And what’s more, you probably already have all of the necessary ingredients in your kitchen.

This summer salad has it all—crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.

When you find yourself with day-old bread, make this Tuscan salad, known as panzanella. Coarse-textured, good-quality bread works best. Feel free to improvise by adding olives, anchovies, or canned tuna.

These addictive bite-sized riblets are perfumed by lemongrass, and the addition of caramel sauce to the marinade—a trick of the trade often used by food vendors in Vietnam—imparts deep color and flavor. Honey is a fine substitute that results in a slightly sweeter finish. Removing the tough membrane from the underside of the rack (a technique borrowed from American barbecue masters) and a long marinade yield riblets that are chewy-tender. The rack of spareribs must be cut through the bone into long strips. Don’t attempt this yourself. Instead, ask your butcher to do it. Serve the riblets as an appetizer or with rice for a satisfying meal. For a Viet twist on the classic American barbecue, pair the ribs with Grilled Corn with Scallion Oil (page 183) and a green salad or Russian Beet, Potato, and Carrot Salad (page 186).