Grilling/Barbecuing

Grill this super-simple dessert right before you serve it: It takes just 30 minutes. Slideshow: More Great Grill...

Any time a novice cook asks Jamie Bissonnette for a simple recipe, he gives them this soy-honey-mustard sauce. It’s d...

These excellent margaritas have a subtle, smoky flavor. The secret: The limes and lemons are grilled before being jui...

This marinated bone-in pork shoulder should be one of the first things to go on the grill, so it has plenty of time t...

Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here,...

This vibrant catfish salad with mint, dill, cilantro and a spicy lime dressing is served with a bowl of raw vegetable...

To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, cal...

No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch’s smoky, tangy butter. S...

As a lighter alternative to french fries, try grilling thin potato slices and serving them with this sweet and spicy ...

Guajillo chiles and soy sauce in the mayonnaise rub create a great spicy, extra-savory crust on this fish. Matt Gandi...

This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi’s Calabrian grandmother used to make, ...

A hearty mix of stewed peppers, onions, raisins and anchovies makes this peperonata more of a side dish than a condim...

Michael Solomonov flavors the warm potato-and-egg salad here with a red wine vinaigrette, then spices it with za’atar...

At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat in...

Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatb...