Grilling

Hard work, leadership, and delicious quesadillas-that's the Boy Scout way.

These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

Make this your night one camp-out dinner, when the fish is freshest.

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.

These make-ahead packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.

These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go.

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Splitting lobsters in half makes them easier to grill—and eat.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.