Grilling

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

The instructions given here are for a standard 22-inch Weber kettle barbecue. Grilling times and vent adjustments will vary with different types of barbecues.

A colorful, delicious dish from Lantana's Restaurant, Grand Cayman, West Indies.

In India, chicken is one of the most popular foods cooked in the tandoor, the ubiquitous clay oven. The secret to the bird's distinctive taste and tender texture is a yogurt marinade enhanced with spices. Here we pour one over chicken breasts, which are cooked on a grill. The chicken is served on toasted bread spread with a mayonnaise spiked with mint, cilantro and chili, flavors common in Indian relishes. Try to find Indian beer such as Taj Mahal or Kingfisher to go along with the meal. Offer fresh mangoes for dessert.

A little bit of feta cheese goes a long way in the tangy marinade for this dish.

From Keo's Thai Cuisine in Honolulu, this recipe calls for marinating pork ribs in coconut milk, lemongrass, ginger and soy sauce overnight. It's a delicious dish.

Brining these pork chops for 2 days results in succulent, tender meat. The brine in this recipe is based on one that appears in Mark Peel and Nancy Silverton's Food of Campanile.

Top these tostadas with guacamole.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This dessert is easy to make on a cleaned rack after grilling a main course.

Chef Stratta prepares this satisfying sandwich for The Terrace Dining Room, Phoenix, Arizona.

On the island of Corsica, whole fish is simply baked or grilled for maximum flavor. Local cooks often use mountain trout, sea bream, grouper or mullet, but you can use sea trout, lingcod or sea bass with good results.