Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Chiles lend heat to this smoky dip from Kea, Greece.
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Involtini of ham and vegetables can be prepared in advance and heated at the last minute. They offer a great way to use up leftover pieces of thinly sliced cooked ham or prosciutto.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
One of our favorite ways to use tangy marinated artichokes is for crostini.
This recipe comes from Ristorante La Botte in Stresa.
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience.
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
Grilling imparts a smoky flavor to these delicate spears.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef.
Corn can be grilled in the husk for a "greener" flavor, or shucked for a smokier taste.
This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.