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In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.

Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

In this Indonesian satay, the dipping sauce is used as a marinade to give the meat more intense flavor.

Seafood is particularly well suited to steam cooking and takes less time to cook than poultry or red meat. Build these packets ahead of your camping trip and alway have a meal at the ready.

Fried bread is our contribution to the classic Niçoise. Here, oil-packed tuna gets a boost from mayo flavored with garlic, sherry vinegar, and smoked paprika, plus mixed fresh herbs.

As this pan-seared steak rests, char scallions in the same skillet, then toss with toasted walnuts, grated garlic, olive oil, and all manner of things bright and briny for an addictive condiment you’ll turn to again and again.

Grill cherry tomatoes in a skillet alongside strip steaks until charred and saucy, then toss them with fresh tomatoes, garlic, and red chile for a sweet, tangy, perfect summer sauce.

Buttermilk’s tangy brightness cuts through the richness of this glossy sauce. Sugar snap peas, a bunch of mint, and lemon juice keep things fresh.

Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor the internal temperature more easily.

Inspired by Cantonese char siu, this boneless pork shoulder is gloriously shellacked with a molasses glaze for the perfect balance of sweet and savory.

It may seem like blasphemy to toss brisket onto a hot grill; but this method for thinly sliced, marinated meat results in flavorful, juicy steak strips for everyone.

These grilled pork ribs are all about the sauce: a stir-together Korean chile paste situation that has everything you want (heat, sweetness, tang, and deeply savory flavor).

The sweet-and-sour glaze on these pork chops gets them good and dark, coating them with rich flavor—don’t be afraid to let them get a little black.

These grilled chicken drumsticks cook over indirect heat until the skin is browned and crisp, then get basted with a savory-sweet glaze.

If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs. Look for them prepackaged in the meat case, or ask your butcher. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher temp chars the leeks so that they're smoky outside and sweet and juicy inside.

Grilling a whole fish doesn’t have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. Lay the fish horizontally across the grill grate with the top fins toward you and cook. When it's time to turn, wedge two metal spatulas under the fish—one near the tail and the other at the head—then quickly and confidently roll it away from you onto its other side in one fluid motion.

Take your cast-iron pan to the grill for this classically flavored crispy fish sandwich recipe (or, if you don’t have a grill, fire up the stove—the breeze won’t be the same, but the sandwich will still be delicious).

This quick and easy grilled salmon dinner is all about the bright and tangy green sauce. Make a big batch tonight, so you can drizzle it over everything for days ahead.

Like rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. Slicing it thickly and grilling it swiftly maximizes the enjoyment of both.