Grilling/Barbecuing

“When I got back from traveling in Thailand last year, my dad wanted to try something easy that mimicked the flavors ...

“I love meat loaf, but I hate that it’s cooked all the way through,” says Jamie Bissonnette. For these burgers, serve...

These smoky grilled chicken legs get a boost of flavor from a marinade made with brown sugar, mustard, coriander and ...

This Mexican-inspired spice rub is also delicious on steak and chicken legs. The combination of paprika and ancho chi...

“When I was a kid, my mom would marinate cucumbers, red onions and canned potatoes in jarred creamy Italian dressing,...

Tim Byres has a no-fail method for ribs: He rubs them with a seasoned beer-based mop and cooks them in a foil packet ...

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...

“I love mixing miso and butter together,” says Jamie Bissonnette. “If you spread that miso-flavored butter on toast, ...

Jamie Bissonnette likes to make this grilled-chicken salad with boneless thighs because they stay juicier than breast...

To make his version of chilaquiles (fried tortilla chips lightly cooked in salsa), Jamie Bissonnette unabashedly opts...

Tim Byres’s shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on to...

This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Sli...

Spreading butter, honey and a pinch of spicy cayenne over fresh corn on the cob, then grilling it in the husk, makes ...

This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. Al...

Drizzling this moist and tender grilled fish with an Asian vinaigrette is easy and utterly delicious. Slideshow:...