Grilling

In this festive feast, all the best components of a classic clambake—potatoes, shrimp, corn on the cob—get an extra layer of flavor via gingery miso butter.

Flanken-style short ribs are an affordable, quick-cooking cut that benefit from a bittersweet, mustardy orange-marmalade marinade. Pair with hardy charred lettuces for a summer feast

The final step of chef Bryan Furman's method for the best grilled chicken? Grill some lemon quarters until charred and softened, then squeeze them over the butter-brushed bird.

Why baste your steak with fish sauce? It's called umami. Get into it.

This crowd-pleasing surf-and-turf dinner features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout.

In this recipe for classic Turkish kebabs, lamb marinates in tomato paste and a mix of spices—including cayenne pepper, cinnamon, and cumin—before hitting the grill.

Marinate salmon in lemon zest and fresh dill, then grill and serve with crunchy chopped cucumbers draped in a coleslaw-like dressing.

The textured sweet-and-sour condiment (agrodolce) would also be excellent spooned over vegetables or chicken or tossed with cooked grains.

Don't fret if you can’t find turbot. Look out for other flatfish such as Dover sole or flounder.

Macerating red onions in balsamic vinegar with a big pinch of sugar helps soften the onions and sweetens them right up.

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.