Grilling

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

This mixture of spices makes cod- the whitest of fish-taste almost exotic.

Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.

Keep the husk on for perfectly steamed kernels. Grill it naked for sweeter nuggets.

Any combination of flame-kissed veggies brushed and tossed with this easy vinaigrette makes a deliciously smoky side.

The bacon wrap is a genius way to secure flavorful fresh herbs inside the fish.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

These skewered meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice. Flavored with plenty of garlic and ginger and brushed with a sweet-and-savory soy glaze, these meatballs are a great defense of ground chicken, which can be bland if not seasoned well.

Grilling fresh tomatoes concentrates their flavor, making them super delicious in this Bloody Mary mix.

Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

Wrap slider-sized pork patties in tender lettuce leaves and serve with plenty of spicy sauce on the side for dipping.

The Paloma—often made with store bought grapefruit soda—is Mexico'’s most popular cocktail. This fancified version uses grilled fresh grapefruit and grilled lime to give the drink a slightly smoky edge.