Recipes & Menus

Cut into steaks, pork shoulder is a well-marbled, quick-cooking cut that's terrific for grilling—especially when seasoned with a barbacoa-style rub.

Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable mush.

Basting cauliflower in a spicy butter sauce as it grills infuses it with flavor while turning it beautifully amber. An impressive-looking vegetarian entrée, it also makes a wonderful side dish to any grilled dinner.

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.

Molasses, pomegranate juice, and apricot jam lend a deliciously sweet-tart, barbecue sauce–like glaze to this summertime grilling staple.

This savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it’s the perfect summer lunch, midday snack, or party appetizer.

Stir fresh basil and thyme into softened butter, and your grilled corn will taste even sweeter and more aromatic.

Tossing the tomatoes with lemon juice and fresh herbs intensifies their flavor.

Honey-bourbon syrup is the star of this baklava. Serve it with fresh cherries and vanilla ice cream for a decadent summer dessert.

Romano beans, also known as Italian flat beans, are pleasantly mild and sweet. Tossing them in this quick vinaigrette adds a robust, pungent flavor—they will complement any summery main dish.