Rubbing the chicken with an aromatic paste before grilling adds a wonderful flavor to this dish.

Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.

During a visit to the Iowa State Fair we sampled this juicy burger—the Iowa Sheep Industry Association’s alternative to the classic hamburger.

Souvláki (the name comes from soúvla, the Greek word for skewer) is a favorite dish served during Greek feasts and family gatherings. Lamb can also be substituted if you like. See the recipe for Chicken Skewers »

These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling.

Honey adds a contrasting sweetness to charred tender beef suffused with ginger, lime, and garlic. The steak can be cooked on either a cast-iron skillet or a small grill.

This dry-aged rib eye is made extra luxurious by basting it in rendered beef fat. Get the recipe for Grilled Rib Eye with Sweet-Hot Pepper Sauce »

This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »

Grilled Corn with Pesto

Clam Risotto with Grilled Shrimp

Polenta is a popular dish in Venice and is often served grilled as a side, though you can also eat it without grilling it if you like. Get the recipe for Grilled Polenta »

Ramps, a wild leek found in upland Southern cooking, lend a light onion flavor and a bright dash of green to creamy white cheddar grits.

A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks.

“Lovage has a mysterious quality,” says chef Russell Moore (Camino; Oakland, California) of the underused herb, which “tastes like celery mixed with Middle Eastern spices.” It’s an unusual, delectable addition to this classic sausage mix.

This smoky, sweet-spicy grilled chicken comes together in just 30 minutes. Marinate overnight for best results.