Grilling

Grill a bunch of bell peppers, marinate them in a punchy mixture of olive oil, vinegar, and seasoning, and you’ll have the makings of an entire week of meals.

These ribs get rubbed with cumin, red pepper flakes, brown sugar, and cinnamon before cooking in the Instant Pot. 

Inspired by Korean bulgogi, this marinade is made with pear juice, hot pepper flakes, and ginger. It’s a high-impact, low-effort way to get the most flavor out of grilled chicken.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer chicken sandwich.

For maximum flavor without compromising char or texture, marinate summer squash after grilling for up to one hour. Bonus: you’ll have plenty of time to get that steak just right.

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.

Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

To keep shrimp tender, don’t let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.

These scallops get tossed with a mix of ground nori, coriander, and ginger before hitting the grill—then plated with citrusy mayo and topped with scallions and red pepper flakes.