Grill recipes

Smoked haddock potato pie with a fluffy mash topping, flaked fish, and tangy fromage frais in place of butter. Grilled until the cheese turns golden and crunchy on top. A lighter take on classic fish pie.

Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.

Learn how to make beer can chicken. Tender, fall-off-the-bone grilled chicken that's moist on the inside, crispy on the outside.

Jamaican jerk pork shoulder marinated overnight in Scotch bonnet peppers, allspice, thyme, and scallions, then slow-grilled over indirect heat. Authentic Caribbean jerk with serious heat.

Charcoal-grilled pork loin marinated in oyster sauce, soy, and whiskey, sliced thin and piled over steamed sticky rice with fresh cilantro and chilies. A Thai street food feast worth the wait.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

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.

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.

Grilled pork ribs basted with a tangy Florida-style barbecue sauce of butter, vinegar, ketchup, horseradish, and fresh lime juice. Bold, buttery, and deeply Southern.

Chili-crusted flank steak fajitas grilled with marinated tri-color bell peppers, onions, and Roma tomatoes. A bright, lime-kissed Tex-Mex plate wrapped in warm flour tortillas.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

New York strip steak marinated in light teriyaki sauce with garlic and black pepper for 45 minutes, then grilled or broiled to your preferred doneness. Just 4 ingredients.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Ajvar: smoky Balkan roasted pepper and eggplant spread with garlic, lemon, and olive oil. The 'Serbian caviar' that goes on grilled meats, fresh bread, and cheese boards.