Epicurious

Can't find favas? Double up on peas. No pea shoots? Use mĊche or baby spinach instead.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Toss together just before serving to prevent wilting.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Make sure to buy whole squid; precut rings will slip through your grill grate.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.