Grilling

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

The tonnato sauce here is a mayo miracle you'll want on everything.

Skirt steak is the ultimate summer steak for grilling—quick cooking, buttery, and versatile.

Never mad about shishito peppers making an appearance.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

In the time it takes for a rib eye to cook, rest, and slice, you can fire up thin-cut pork chops, eat, and binge season 5 of The Americans.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.