293 grill recipes

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Tomato rarebit with mature cheddar, Worcestershire sauce, and cayenne on toast with sliced tomato, grilled until golden and bubbling. A 10-minute British classic.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.

Skewered shrimp with Caribbean seasoning grilled over embers, plated on razor-thin sugar cane and drizzled with a bright mango, lime and molasses salsa.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

Tahini toasts: a savory paste of tahini, tomato, onion, parsley, and lemon spread on bread and grilled until the sesame topping browns and sizzles. A quick, vegan snack or buffet bite with real flavor.

Thai peanut lime dipping sauce with soy sauce, rice vinegar, fresh cilantro, and chili sauce. No-cook, five minutes, and pairs with satay, spring rolls, or grilled meats.

Charbroiled swordfish steaks topped with a fresh citrus salsa made from ruby red grapefruit, oranges, limes, lemon, bell peppers, and a splash of tequila. Bright, healthy, and grill-ready.

Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.

Grilled albacore tuna steaks with melted cheddar on toasted ciabatta, topped with peppery arugula and sweet pickle mayo. A restaurant-quality sandwich in 20 minutes.

Grilled chicken marinated in coffee syrup and topped with a velvety mole of poblano, chocolate, pistachios, and cumin. A modern twist on the Mexican classic.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

Grilled potato wedges with garlic, paprika and olive oil brushed on parboiled sweet or red potatoes. Smoky barbecue side dish with crisp-edged, fluffy interiors.