Grilled Scallops with Honeydew-Avocado Salsa
To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa (yes, avocado is a fruit). The salsa is what wine geeks call "round in flavor," meaning it's not too tart or tangy, and it would be excellent with an equally "round" oaked California Chardonnay.
Smoky Strip Steaks with Chimichurri Sauce
Chimichurri sauce, made with parsley, garlic and olive oil, is the ubiquitous accompaniment to grilled meats in Argentina; when serving steak, Laurent Tourondel often prefers its clean, sharp flavors to richer French sauces like béarnaise or red wine sauce. The tang of chimichurri is especially delicious with Tourondel's supersmoky steaks, seasoned with both smoked sea salt and smoked pepper.
Grilled Lamb Chops with Garlic, Chiles and Anchovies
This is one of Ethan Stowell's go-to dishes when he entertains, because he can do almost all of the work in advance. The marinade is super-flavorful, but if you don't like very spicy food, cut back on the red jalapeños.
Grilled Fava Bean Pods with Chile and Lemon
"Trust me," says chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.
Grilled Chicken Breasts with Grapefruit Glaze
Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.
Grilled Shrimp Satay
In Singapore, satays are usually made with chicken or lamb. But for parties, Chris Yeo likes to use shrimp because he thinks it's more festive. He marinates the shellfish in an alluring mixture of sautéed garlic, ginger and ground spices, then threads each shrimp on its own skewer and grills them until they're lightly charred.
Chicken Grilled Under a Brick
Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
Grilled Steak Tacos with Avocado Salsa
Gonzalo Martinez grills the chorizo, the cheese and even the chiles in the salsa for these tacos. Thinly slice flank steak across the grain to keep it tender.
Crosshatch Hot Dogs on Grilled Croissants
Marcia Kiesel cuts these all-American hot dogs in a crosshatch pattern, which makes the franks cook even faster. Her French-inspired twist: she serves them in a grilled croissants.
Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
Grilled Salmon with Melted Tomatoes
Jalapeños not only garnish this sweet-smoky grilled salmon but also infuse the oil used to sauté the tomatoes.
Coffee-Rubbed Strip Steaks with Chimichurri Sauce
This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.
Grilled Skirt Steak with Rösti Potatoes
One of Francis Mallmann's favorite ways to eat steak is to season it with salt and pepper, throw it on the grill, and serve it with crispy potato cakes to soak up all the meat juices. Sides of fresh tomatoes and lemony pureed avocado help brighten the flavors and lighten the dish.
Grilled Striped Bass with Indian-Spiced Tomato Salad
This summery grilled bass with ginger-spiced tomato salad is a favorite of Chef Floyd Cardoz, an avid fisherman.
Grilled Polenta and Radicchio with Balsamic Drizzle
Chef Ryan Poli became interested in vegan cooking because his girlfriend follows a mostly vegan diet. "It was difficult to cook for her at home," he says. "I couldn't just open the fridge and make something. I had to really think." This relatively simple dish of grilled polenta and radicchio proves it's possible to create something deeply delicious, substantial and vegan with just a handful of ingredients.
Grilled Oysters with Spicy Tarragon Butter
Bubba Hiers, brother of Paula Deen, serves fantastic grilled Gulf Coast oysters smothered in butter and Parmesan cheese. Bobby Flay modifies the recipe by topping his oysters with a blend of butter, tarragon and hot sauce, then returning them to the grill so the butter melts into little pools in the shells.
Turkey Burgers with Smoked Gouda
By adding two flourishes to a simple grilled turkey burger, Bobby Flay makes it fantastic. First he melts slices of smoky Gouda cheese onto the meat, then he spreads toasted buns with a sweet-spicy sauce of mustard, horseradish and honey.
Mixed Grill with Fresh Tomato-and-Pepper Salsa
To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions and bell peppers overnight in lemon juice and olive oil. In addition to the grilled meats here, the salsa is excellent with any grilled fish or poultry.
Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs
Fresh bread crumbs are an underrated way of adding fabulous crunch to recipes. Here Francis Mallmann uses bread crumbs tossed with fresh basil and lots of Parmigiano-Reggiano cheese to create a great topping for tender grilled vegetables.
Grilled Watermelon with Yogurt
This is Michael Psilakis's modern take on the traditional Greek combination of watermelon and feta cheese. It features the creamy yogurt he grew up eating in New York's Long Island: "My mom made it at home all the time, and we'd snack on it with honey after school."
Seared Romaine Spears with Caesar Dressing
In this fun incarnation of Caesar salad, grilling romaine with a light brushing of oil boosts its flavor while adding few calories. For the dressing, Kerry Simon ingeniously swaps in low-fat mayonnaise for egg yolks.
Pop-Open Clams with Horseradish-Tabasco Sauce
"You can't get lazier than this," says Marcia Kiesel, who simply puts clams on the hot grill and waits a minute or two for them to open and start sizzling. Then she takes them off the heat and tops them with a spicy sauce spiked with horseradish and Tabasco.
Tuscan-Style Veal Chops
"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce,"Steven Raichlen says. In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.
Big Bob Gibson's Chicken with White Barbecue Sauce
Chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce.
Spicy Grilled Shrimp with Yuzu Kosho Pesto
Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It's the key to this super simple and utterly delicious recipe from chef Ricardo Zarate.
Grilled Tofu Steaks with Piquillo Salsa Verde
Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers and parsley.
Grilled Merguez Sandwiches with Caramelized Red Onions
A North-African lamb sausage flavored with the spicy pepper spread harissa, merguez is delicious in sandwiches like these (fresh Mexican chorizo or another spicy sausage will also work well in this recipe).
Grilled Beef Rolls
Eric and Sophie Banh follow Vietnamese tradition and wrap their beef rolls in la lot leaves, which are similar to shiso. Grape leaves make an excellent replacement for la lot in these crunchy grilled beef rolls.