Grilling

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

A delicious alternative to chimichurri to go alongside your grilled steak (or whatever!).

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

Classic jerk chicken is grilled over pimento wood. If you don't happen to own any, hardwood or briquettes will have to do.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with our Cornmeal Bao with Turkey and Black Pepper Sauce.

This creamy almond dip would be a terrific and unexpected pairing with any vegetable crudité. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

Grilling and then roasting adds smoky notes to the lamb and jump-starts the browning.

Can you buy pocketless pita instead? Sure. But nothing beats the drama of freshly made bread. Use these for our Lamb Gyros.

These shishito peppers, along with spicy mayo, nori sheets, and sesame seeds, help make up the Shishito Dog. But you can use this recipe to make delicious blistered peppers that you can use alongside just about anything.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

You can find long beans, the Rapunzel of green beans, at Asian markets.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.