Grilling

Massaging the greens both softens and seasons them before grilling.

Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.

Literally grilled cheese. We love the squeaky texture and salty bite.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.

Our skewer motto: marinate together, cook separately. Giving each ingredient its own stick ensures the whole meal is grilled to optimal doneness. (Read: no dry chicken because you're still waiting for the onions to soften.)

Sangria often veers too far on the side of sugary. Grilled stone fruit adds a natural caramelized sweetness to the drink, and lends a smoky char to tame it down.

This luxe burger gets its umami-packed richness from dry-aged steak. One bite of the juicy patty, steak sauce–flavored onions, and rich herb butter and you'll know it's worth every penny.

This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.

Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can Cabbage Sandwiches, but the chopped cabbage can also be served as a side dish.