Grilling

A broken oven led to the creation of these grilled-nectarine-topped scones.

Eggplant and onion pieces are marinated in spiced, creamy yogurt before being grilled or broiled.

These tofu vegetable skewers are a little sweet and a little salty with tons of umami from chili bean paste. 

Grilled cauliflower marinated in a simple spiced yogurt goes on skewers with mango for an easy and delicious main or side.

This pork belly burnt ends recipe calls for a three-step process that candies the pork belly by smoking, then rendering, and adding barbecue sauce at the end.

Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado. 

To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.

A sauce of Dijon mustard and fresh parsley brings new life to the classic grilled pork tenderloin. Throw some asparagus on the grill and you have a whole meal.

These grilled fish tacos will be a hit at any BBQ. Serve with guacamole and pico de gallo.

Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for a spatchcocked chicken.

Gai yang hails from the Thai region of Isaan, where grilling over fire is a main cooking method.