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Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

A tamarind glaze gives these grilled ribs an intoxicatingly sweet, spicy, and sour flavor.

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.