Grilling

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

In the time it takes for a rib eye to cook, rest, and slice, you can fire up thin-cut pork chops, eat, and binge season 5 of The Americans.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

These shishito peppers, along with spicy mayo, nori sheets, and sesame seeds, help make up the Shishito Dog. But you can use this recipe to make delicious blistered peppers that you can use alongside just about anything.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

You can find long beans, the Rapunzel of green beans, at Asian markets.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

If it looks good at the market, it will be good in this salad.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.