Grilling

A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken. 

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.

Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.

Charring cauliflower on the grill turns the exterior crisp and golden, while the internal flesh becomes sweet and nutty. Cutting the head into wedges first maximizes the caramelized surface.

Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.

If you like your ribs extra saucy, remove them from the grill when they’re ready, baste them one last time with the barbecue sauce, then throw them back on the grill to make them nice and sticky.

Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.

When you have a big backyard full of people to feed, it’s tough to beat pulled pork that’s been smoked until it’s fork tender. 

I love the notes of cinnamon, nutmeg, and allspice, sweet warming spices in these baby back ribs.

Marinate shrimp in a sweet-spicy mixture of apricot preserves, lime, habanero, soy sauce, garlic, and ginger—then throw them on the grill for dinner in 15 minutes.

The key to these juicy steaks is to flip them often, so the fat renders evenly without overcooking the meat. And don’t sleep on that herb salad—it adds freshness to the sticky-salty-sweet pork.

This grilled pizza is the perfect mix-and-match situation. Top it with fresh mozzarella, sliced cured meat, juicy burst tomatoes, or whatever else you like.