Grilling/Barbecuing

Fresno chiles are similar in shape and heat to jalapeños, but they’re red and a little less meaty. Roasting them...

Harissa, a staple in Tunisian and Moroccan cooking, ordinarily contains dried red chiles. Grace Parisi makes her gree...

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle...

Lamb is Kelly Liken’s favorite food in the world, and she thinks Colorado lamb is the best. To show it off, she makes...

This easy grilled flatbread—topped with sautéed mushrooms, fresh herbs and ricotta cheese—is perfect for outdoor...

“I like to use soy sauce in pizza dough and burgers,” says chef Tim Cushman of Boston’s O Ya. “It fills in flavor hol...

Chef Tim Cushman of Boston’s O Ya brushes his terrific, versatile soy glaze on tuna burgers; it’s also great on gri...

Chef Steven Brown flavors his jerk-style chicken with a highly spiced, tangy marinade, but there’s something else tha...

Chef Paul Berglund grills and marinates cucumbers from his rooftop garden at Minneapolis’s The Bachelor Farmer. He ad...

This fresh green chile relish isn't supremely spicy, but it has fantastic depth of flavor, making it a perfect comple...

In this play on the classic Italian salad, Grace Parisi kneads basil pesto into ground beef before grilling, then top...

Chives and tarragon are fantastic with both corn and fish. Here, Grace Parisi folds the herbs into softened butter an...

Grace Parisi loves serving grilled pork with a tangy-sweet salsa of parsley, oregano, olives and currants. Butterflyi...

Zesty nut butter and bright herb sauce are the perfect accompaniments for meaty halibut. Slideshow: More Delicious H...

Tyler Kord, the co-founder of New York City’s No. 7 Sub shops, smokes the French dressing for his asparagus sandwiche...