Grilling

The Pacific Northwest is understandably known for its outstanding salmon, but Washington State and Oregon are also among the country's leading producers of apples, cherries, and hazelnuts—hence the pairing of this nutty apple and cherry salad with hot-smoked salmon. The full-flavored acidity of apple cider vinegar highlights the sweet-tart combination of Granny Smith and Gala apples as well as the dried cherries; the vinaigrette really helps cut the richness of the salmon.

Jose Bengoa, Yolanda Bolivar, and Gabriel Antunez, the BBQ Freaks of San Juan, Puerto Rico developed this easy method for infusing a sweet clove and nutmeg accent into your next back of pork chops. Finished with a tamarind glaze, these chops will likely be unlike any your guests have tried before. You can buy tamarind pulp at health food stores and in Asian, Hispanic, and Indian food stores. We advise throwing in a few extra chops for guests who will want seconds. For a variation, try grilling the brined chops over charcoal or gas, followed by smoking at 250°F for 25 to 30 minutes.

We had to include this fantastic recipe because the marriage of fresh ginger, garlic, mint, feta cheese, spinach, and freshly ground lamb with complementary spicy seasonings grilled over direct heat yields an outstanding flavor. Cover them with Spicy Afghan Green Sauce and you'll be serving one of the most remarkable backyard barbecues ever. Friends who think they don't like lamb will rave about these meatballs.

An abundance of mustard seeds grows in California's Napa Valley—as it does in the south of France; the regions share a similar climate. It makes sense, then, that many of the same ingredients feature prominently in both cuisines. These potatoes, grilled with a mustardy aioli (basically, garlic-scented mayonnaise) and served with a scattering of herbs, would be at home on either region's table. Delicate parsley, chives, and tarragon are known collectively as fines herbes and are a staple of Mediterranean cooking.

We can always count on Clint Cantwell to come up with flavor profiles that, at first glance, make us blink like we just got smoke in our eyes. Here he's done it again by rubbing steak with coffee, paprika, and coriander—some of the hottest seasonings out there now. It opens up some new flavors you might not have thought of, but they work!

Kale and radicchio both do quite well on the grill; the direct heat turns their edges charred and crispy while the inner leaves become tender and stay intact. Soaking the kale is important so that steam can build and cook through the tough stalks as the leaves grill. Because kale and radicchio are both slightly bitter greens, they take to a sauerkraut-style dressing just as well as cabbage does.

When Chris Lilly is at the grill and says to you, "Come on back and have a bite when this is ready," he's not making polite idle talk. Take him seriously. Ask him when it will be ready and make a point of being there. Chris, with father-in-law Don McLemore and the Big Bob Gibson competition barbeque team, has brought home so many contest cooking and sauce awards to his hometown of Decatur, Alabama, that we've lost count. Chris has honed his culinary skills to reach far beyond the basic superb down-home flavors of Alabama barbequed pork and chicken. This grilled flank steak recipe is a perfect marriage of authentic Asian flavors and grilling techniques. If you've ever enjoyed grilled meat skewers at an Asian farmers' market—Guangzhou, for example—this dish will put some good memories and wow in your mouth. Chris's version is second to none!

This recipe is excerpted from Cooked by Michael Pollan. Read more about the origin of this recipe in our interview with Michael Pollan.

Salmon is rich in omega-3 fatty acids, which are known to lower cholesterol, and it is about as healthy as fish can get. But that is really a side benefit to this great-tasting main-course salad. It fits into the Motivating Mondays scenario, but I would happily serve it any day of the week and for any occasion. The warm orzo salad, with crunchy pine nuts, fresh basil, tender spinach, and tangy feta, is also good on its own. The salmon can also be cooked in a ridged grill pan.

Start this recipe one day ahead; the pork is best if it is left to marinate overnight.

Ideas for serving: When I've got my grill going, I like to make my almost-Oaxacan tlayudas: I spread out commercially made tortillas (I buy them from a local tortillería and let them cool off completely) into a single layer, brush both sides of each one lightly but thoroughly with oil, then grill them until they're crisp. Once they cool, I break them into big rustic pieces for dipping into this guacamole. Wedges of grilled pita make a delicious and unexpected vehicle for dipping. For a pass-around appetizer, slices of crispy grilled baguette topped with a dollop of bacony guacamole are always a hit.

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

NVA: Mangoes originated in India, but today they are loved in cuisines all over the world. The Sanskrit word for mango is amra, meaning "of the people." I think barbecue means "of the people" in America so I have united them here. Justin and I demonstrate this dish at mango festivals from time to time. The bonus: We always bring a bowl of it premade so that the guests can have a taste. That means the batch we make up on stage comes home. You'll be left with half of the BBQ sauce from this recipe, but you'll be pleased as you can use it on any kind of thing in the world that you might barbecue. It is outrageously good on a burger.

There are hundreds, if not thousands, of barbecue chicken recipes out there, and we've certainly had our share, so we can say with authority that this spicy sweet-and-sour grilled chicken is the best we've had to date. It's got enough heat to titillate your taste buds, but not so much that kids will steer clear. The additions of tomato paste and soy sauce provide deep, dark, low notes that keep the sauce from squealing. In other words, it's heat with harmony.

This dish from Epicurious member Christopher Curtis of Halifax, Canada, pairs well with Mexican, barbecue, or various fish dishes. Easy to make, the rice is infused with natural smoke from the grilled corn and peppers. Add chipotles to enhance that smokiness, or throw in some sausage, such as chorizo, for a meaty main course.

Like Mexico’s better-known culinary exports—guacamole, tacos, and tequila—Mexican-style corn (elote) is finding its place in restaurants, street carts, and home kitchens across North America. Given how available the ingredients are and how quickly it can be prepared, it’s no wonder that it’s a new favorite. Grilling lends an earthiness to the corn, but if grilling is not an option, boil it instead. It’s worth seeking out cotija, a Mexican cow’s-milk cheese, but in a pinch, Parmesan or feta will do.

Chef Jean-Georges Vongerichten shares his secret beef skewer recipe from his famed restaurant Spice Market in New York City. Alternate the beef and peppers on each skewer to achieve a balance between charred and crunchy, juicy and tender. And don’t forget the creamy citrus-basil dipping sauce.

With just a few ingredients, many of which are probably already in your pantry, you get a satisfying and flavor-packed meal with this steak and slaw combo. Red jalapeños are simply the ripe form of the green ones, and either version works in this slaw. If you’re nervous about the heat, remove the seeds and veins from the peppers or use one instead of two. Serranos make a spicier substitute.

Looking for a spectacular dish to wow friends and family? Give them some leg. Have your butcher butterfly the leg of lamb, and use metal skewers to secure any loose meat as it cooks. If you find yourself with leftovers, pair them with toasted pita and hummus.

Serious about pulled pork? Do it right with this hard-core recipe, which seasons the meat in three stages, so that each bite is flavorful and tender. Serve on a toasted bun with the coleslaw.