2,000 grilling recipes

Fluffy couscous steamed in a spiced, citrus-kissed stock and tossed with sauteed peppers, red onion, and courgette. A warm, fragrant vegetable couscous, a colourful side for grilled chicken or fish.

Pork spareribs marinated overnight in pineapple juice, soy sauce, and apple cider vinegar, then steamed and grilled with a homemade citrus BBQ sauce. A three-step process for fall-off-the-bone ribs.

Foil-packet chicken breast dinner with corn, green beans, and onions in a Parmesan-garlic seasoning. Easy grill or oven meal with minimal cleanup.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Grilled chicken breasts brushed with a sweet-tangy glaze of apple jelly, honey, Dijon mustard, and cinnamon for easy weeknight dinner with fall flavors.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

Fresh salmon soaked in bourbon, soy, ginger, and sesame oil, then grilled over mesquite until flaky. Bold Asian-Southern fusion with smoky, caramelized edges.

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

Grilled Mediterranean vegetable salad with smoky eggplant, charred peppers, potatoes, and olives tossed in garlicky red wine vinaigrette for a make-ahead summer side.

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.

Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.

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

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Plum barbecue sauce made with fresh plums, frozen lemonade concentrate, chili sauce, and Dijon mustard. A fruity, tangy grilling sauce ready in 45 minutes.