Grilling

Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.

Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.

The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.

This barbecue chicken has the crackliest, stickiest skin.

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

When you’re not in the mood to do much work, you need a marinade that does the work for you.

This Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

The crosshatch pattern isn’t just for show (even though it does look cool)!

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.