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"Maryland

Maryland Crab Hot Dog

Buttery corn, fresh crab, and Old Bay-spiced potato chips are piled on top this Maryland-inspired hot dog. Get the recipe for Maryland Crab Hot Dog »
"blueberry

Blueberry BBQ Chicken

Similar to a shrub—a fruit syrup punctuated by vinegar—my Blue Q sauce makes a bracing drink when mixed with club soda or booze. It’s also the first step in a fruity vinaigrette. And as much as it loves smoke, this sauce sees my oven more than my grill. Keep in mind this is not a marinade. Brush it on toward the end of cooking and let the chicken soak up more of the sauce before serving. The final soak is key. Get the recipe for Blueberry Barbecue Chicken »
"Sautéed

Sautéed Onion and Yogurt Dip

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Here, the alliums are lightly cooked to soften their bite; it’s the perfect thing to make for a beach picnic or summer cookout. Get the recipe for Sautéed Onion and Yogurt Dip »
"Coal-Grilled

Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes

Hot coals char the lobster shells and impart a subtle smokiness to the sweet meat. You can upgrade the classic sides, too, by blackening the corn a bit and adding tangy grilled tomatillos and briny raw oysters. Get the recipe for Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes »
"Lamb
At the Marketplace at Emerald Valley in Washington, Pennsylvania, lemon zest and fresh mint go into every lamb burger patty. A tangle of sweet balsamic onions, a hint of chile, and briny feta balance the charred meat and brioche bun. Ground lamb falls on the fattier side; if using a grill, watch out for flare-ups. Lamb Burger with Mint, Feta, and Balsamic Onions
"Houston,
A three-day brining, smoking, and charring process adds incredible flavor to these ribs from chef Chris Shepherd of Underbelly in Houston. The result tastes like grilled bacon.
"Houston,

Charred Cabbage Slaw

In this offbeat slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. Get the recipe for Charred Cabbage Slaw »
"Grilled

Grilled Corn and Ricotta Dip

In this summery take on cheese dip, chef Sara Hauman of Huxley in San Fransisco tosses grilled sweet corn into a pool of milky ricotta, aromatics, and herbs, then bakes the mixture until it’s bubbling and brown. Get the recipe for Grilled Corn and Ricotta Dip »
"Watermelon

Watermelon Salad with Habanero-Pickled Onions and Lime Salt

Homemade lime salt brings out the sweetness of fresh watermelon in this lively salad and plays well with the crisp radishes and tangy onions. Get the recipe for Watermelon Salad with Habanero-Pickled Onions and Lime Salt »
"Grilled

Grilled Oysters

Contrary to conventional technique, chef José Andrés gets smoke from his coals for these grilled oysters by flicking melted butter around them as they cook. Get the recipe for Grilled Oysters »
"Fennel

Giant Fennel-Chile-Rubbed Steak

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 »
"Pesto

Pesto Potato Salad

Serve this simple and bright potato salad warm or cold alongside grilled or roasted meats and seafood. Get the recipe for Pesto Potato Salad »
"Houston,

Grilled Cantaloupe with Peach Agrodolce

In this elegant dessert, cantaloupe is grilled until it caramelizes and is then dressed with agrodolce, a sour-sweet Italian sauce made by reducing vinegar and sugar. Get the recipe for Grilled Cantaloupe with Peach Agrodolce »
"Grilled
Chef José Andrés likes to season his steak after it cooks, claiming that this helps to accentuate the flavor of meat, and particularly this slow-grilled, smoky rib eye. Get the recipe for Grilled Bone-In Rib Eye »
"Marinated

Marinated Tomatoes with Mint

For a slightly—just slightly—more elaborate dish that showcases the sweet juices of summer tomatoes, chef Chris Fischer dresses them with olive oil and vinegar, creating a vinaigrette seemingly out of nothing.
"Lamb

Lamb Ribs with Spicy Harissa Barbecue Sauce

Fatty lamb ribs are rubbed with spices and glazed with harissa-laced barbecue sauce, yielding an irresistible sticky-sweet crust. Get the recipe for Lamb Ribs with Spicy Harissa Barbecue Sauce »
"Grilled
Grilled Salsa
"Galilee-Style

Galilee-Style Grilled Fish Kebabs

The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb. Get the recipe for Galilee-Style Grilled Fish Kebabs »
"Potato

Potato Salad with Red Onion

This cool, creamy potato salad is spiked with pickle relish and red onion. Get the recipe for Potato Salad with Red Onion »
"Alabama-Style

Alabama-Style Chicken Sandwiches with White Sauce

This recipe for hickory-smoked chicken sandwiches served with tangy, mayonnaise-based white sauce originated in 1925, when railway worker Big Bob Gibson dug a pit in his backyard in Decatur, Alabama, nailed a plank-oak serving table to a sycamore tree, and started smoking barbecue for friends, co-workers, and passersby.
"Sausage

Sausage and Arugula Pasta Salad

Pasta salads are essential summer food: they travel well; they’re easy to adapt to whatever produce you have on-hand; and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »
"Grilled

Grilled Calçots and Asparagus with Romesco Sauce

These tender Spanish green onions, always served with Romesco sauce, are a classic springtime treat. Get the recipe for Grilled Calçots and Asparagus with Romesco Sauce »
"Blueberry

Get the recipe for Blueberry Crisp

If you are lucky enough to find yourself with an overabundance of blueberries, this easy-to-make crisp is a delicious way to prepare them. It can also be made with peaches, plums, or other summer berries. Get the recipe for Blueberry Crisp »
"Peach
Barry Sorkin from Smoque has a bold claim about their peach cobbler. “It’s kind of like a fruit cup. You could almost argue it’s breakfast food if you want.” A roasted almond streusel on top adds a complex nutty complement, and hey, you might as well eat it for breakfast. Get the recipe for Peach Cobbler »
"Nectarine
A brush of egg wash and sprinkling of raw sugar give this summer fruit pie the most beautiful burnished crust. Get the recipe for Nectarine and Huckleberry Pie »

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