New York Magazine

Even eggs can benefit from time on the grill as shown in this scramble with jalapeno, red onion, and goat cheese.

The much-loved Mexican snack gets a touch of class with chunks of chopped lobster and a grilled finish.

Serve grilled ham basted with maple syrup and peach preserves with scrambled eggs for a tasty outdoor breakfast.

Chicken lightens up a traditional hominy stew with pork and chile.

Use long strips of pre-soaked corn husks to form a closed packet that protects the delicate fish on the grill.

Charred jalapenos meet olive oil, honey, and butter for a spicy drizzle perfect for grilled fish.

A sophisticated and simple combination—that’s hard to achieve, but the honey and smoky cure is exotic and unexpected.

The shortcut in this dish is a spice rub and horseradish-maple glaze from the chef's own brand.

A pico de gallo of ripe yellow tomatoes, chopped roasted garlic, and red onion ideal as a light condiment or served with chips.