Grilling

Some people might be afraid of cooking chicken hearts, but they’re not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.

The collar is one of my favorite parts of the fish. Baste it with naturally sweet and salty flavor from briny kombu and dark sweet prunes. The briny and sweet sauce is easy to make ahead and store in the refrigerator. The collars of a large fish, such as cod, is the part between the head and the body; it has a (healthy omega-3) fatty richness that is ultra-satisfying. 

Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. This easy homemade barbecue sauce uses maple syrup for sweetness and Sriracha for heat.

Pork tacos al pastor may get the fame, but this fish al pastor deserves plenty of glory. A potent chile marinade adds lots of flavor before the fillets hit the grill, and a pineapple salsa is the perfect finishing touch.

Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.

This recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand. Their version is baked in a tandoor-like oven, but I've adapted it for a grill or oven. The two-stage cooking method is essential: The initial roasting at moderate heat partially cooks the meat while dehydrating the skin, getting it ready to crisp up later on and allowing all the scattered bits of fresh aromatics and dried spices in the marinade to adhere. The final stage of cooking is hot and fast, using saffron-infused coconut oil as a basting liquid. The end result is a juicy, fragrant, and intensely flavorful bird, tinted canary gold—its skin smoky, charred, and crisp. The pineapple-chile dipping sauce lends its sweet tang and a mild kick of heat to round out the meal.

This recipe shines for its simplicity. However, in order for it to be spectacular, the quality of the three ingredients really matters.

Toss grilled carrots and fresh avocados with a chile-ginger dressing that's sweetened with honey for a simple side that can easily double as a light lunch.

Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside

Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.

Keep the mushrooms whole or in large pieces (so they don’t fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.

These potatoes are simmered in seasoned water until tender, then grilled for a touch of char and smoky flavor. Bathe them in a mix of garlicky melted butter and miso, and this side dish becomes a star.

Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours.