New York Magazine

Assiduous students of Memphis-style dry-rubbed barbecue share this recipe for stovetop beans fit for an all-American picnic-table feast.

There's nothing daunting about rigging an impromptu pit out of a kettle grill and rustling up a rack of ribs when the craving strikes.

“You don’t have to go inside for anything and you can cook everything on the grill.” Even a dessert pizza.

Try a reborn classic like surf-and-turf satay with sirloin and these sweet kebabs of shrimp.

There should be nothing daunting about rigging an impromptu pit out of a kettle grill and rustling up a smoked chicken when the craving strikes.

The quality of the asparagus will stand out in this simple recipe.

The smoky char of grilled octopus is intensified by a pungent anchovy-laced vinaigrette and melded with the classic sweet-salty counterpoint of tomato and Feta.

Grilled salmon and Italian bread go well with crema Mexicana.

Chunks of salty-sweet, char-grilled lamb cured for several hours in brown sugar, salt, and cumin.

The delicate flavor of trout is taken to the next level when smoked and served with a freshly made horseradish sauce.

An iconic grilled-beef salad—rare strips of grilled flank steak tossed with sweet-and-sour tamarind dressing and dusted with rice powder.

Citrus-marinated swordfish on rosemary branches with garlicky yellow-pepper vinaigrette give a new meaning to grilled kebab.

This mix that includes oregano, fennel, garlic, and cayenne could be used on any grilled vegetables, chicken, flank or skirt steak, shrimp, or lobster.