Grilling

If using presliced meat, be sure to cook it all the way through.

Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

A minty spice rub perfumes these succulent lamb chops with tons of flavor.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Make sure to buy whole squid; precut rings will slip through your grill grate.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

Inoue loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.