The days are long, and jorts are everywhere: It\u2019s grilling season. While there\u2019s absolutely nothing wrong with classic cookout fare (in my opinion, even the plainest burgers and hotdogs are culinarily perfect), at some point this summer, you\u2019re going to want to spice things up. Luckily, we\u2019ve got 52 recipes\u2014including salads, bread, snacks, mains, and even a dessert\u2014that are sure to keep both you and your grill occupied until Labor Day.<\/p>\n
1. Fully Grilled Caesar Salad<\/a>
\n<\/h3>\nWhen grilled, romaine becomes tender and smoky while retaining the structural integrity necessary to hold a heavy dressing like Caesar. Better yet, since you\u2019re already by the grill, you might as well top your salad with blackened shrimp or chicken.<\/p>\n
2. Grilled Bread Salad With Broccoli Rabe & Summer Squash<\/a>
\n<\/h3>\nMarinated in spicy mayo and then charred to a desired crisp, this recipe transforms broccoli rabe and summer squash into the ideal base for a grilled, panzanella-like dish. Serve this alongside your favorite piece of grilled fish for an easy, bright summer meal.<\/p>\n
3. Grilled Marinated Tomatoes<\/a>
\n<\/h3>\n\u201cBalance the inherent sweetness of summer\u2019s tomatoes with piquant flavors of nuoc cham\u2014lime, fish sauce, chili, and shallot\u2014and a kiss from the grill. Because you want the tomatoes to soak up the marinade, it\u2019s a good dish to prep before guests arrive,\u201d writes former Food52 editor Ali Slagle.<\/p>\n
4. Grilled Eggplant & Peach Caprese Salad<\/a>
\n<\/h3>\nRecipe developer Emily puts it best: \u201cThis caprese salad ditches the tomatoes, calls in grilled eggplant and peaches, and upgrades to burrata. It\u2019s charred and juicy, savory and sweet, warm and cool, creamy and snappy. It\u2019s a salad interesting and satisfying enough to call dinner one night, and then repeat the next.\u201d<\/p>\n
5. Ignacio Mattos\u2019 Grilled Favas<\/a>
\n<\/h3>\nA combination of briny anchovy, spicy chili, and bright lemon imparts an irresistible, complex flavor to the grilled beans. Serve\u2014and snack on\u2014these beans like you would a plate of blistered shishitos.<\/p>\n
6. Grilled Avocado with Ponzu Sauce<\/a>
\n<\/h3>\n\u201cAdapted from a menu item at Bird Dog<\/a> in Palo Alto, this dish combines creamy, lightly smoky grilled avocado with homemade ponzu and freshly grated wasabi,\u201d writes our Test Kitchen.<\/p>\n7. Grilled Broccolini Salad With Basil-Walnut Vinaigrette<\/a>
\n<\/h3>\nThis broccolini salad is quick to make (just 20 minutes), packed with flavor (shout-out that basil-walnut vinaigrette), and\u2014most important for summer\u2014technically flexible (you can make this in the oven if the grilling conditions are sub-optimal).<\/p>\n
8. Grilled Eggplant Agrodolce With Mint & Fresno Pepper<\/a>
\n<\/h3>\nThe sweet and sour notes of agrodolce combined with fresh mint give this eggplant dish a vibrant flavor perfectly suited for any outdoor cookout.<\/p>\n
9. Grilled Okra Pasta Salad<\/a>
\n<\/h3>\nGrilled okra partners with mozzarella, cherry tomatoes, fresh basil, garlic-infused olive oil, and lemon to create a savory pasta salad that is both bright and acidic.<\/p>\n
10. Very Good Grilled Artichokes<\/a>
\n<\/h3>\nBoiled with lemon and garlic, charred on the grill, and then served with separate bowls of melted butter and mayo\u2014these artichokes are an ideal companion for a backyard hang.<\/p>\n
11. Grilled Chicory Salad With Chile-Fennel Dressing<\/a>
\n<\/h3>\n\u201cSomething truly magical happens when you grill chicories,\u201d writes recipe developer Asha Loupy. \u201cTheir sharpness starts to mellow, giving way to a subtle sweetness and nutty flavor. Their outer leaves caramelize and char, taking on a delicate smokiness. Their cores retain a pleasing crunch and fresh, bitter bite. Chicories\u2019 bold flavor pair well with equally vibrant, punchy dressings, like this one bolstered by spicy serrano chiles, a hearty dose of garlic, and aromatic fennel seeds.\u201d<\/p>\n
12. Paul Kahan’s Charred Radicchio With Arugula, Cherries & Parmigiano<\/a>
\n<\/h3>\nMore grilled chicories, because they\u2019re that good. Here, Paul Kahan\u2014chef and owner of Chicago\u2019s Avec and The Publican\u2014combines sweet cherries, savory Parmesan, and peppery arugula to create a bold but balanced flavor.<\/p>\n
13. Next Day Grilled Corn, Pineapple & Peach Salsa<\/a>
\n<\/h3>\nTransform leftover grilled corn into a crunchy, spicy-sweet salsa that works great with tortilla chips or alongside your favorite grilled fish.<\/p>\n
14. Grilled Eggplant with Miso & Doenjang<\/a>
\n<\/h3>\nDeeply flavored by miso, sesame, and mirin, this 30-minute grilled eggplant is a last-minute side perfect for any cookout. It\u2019s worth noting that leftovers can be repurposed into a delicious dip by blending them with tahini and olive oil.<\/p>\n
15. Grilled Green Onion Dip (Charred Scallion Dip)<\/a>
\n<\/h3>\n\u201cThis dip is a summery spin on the classic onion dip flavor,\u201d writes community member Megan<\/a>. \u201cThis is a nice recipe to have in your back pocket when you need a quick appetizer for a backyard barbecue. Don\u2019t be shy with the salt.\u201d<\/p>\n16. Grilled Bread with Thyme Pesto & Preserved Lemon Cream<\/a>
\n<\/h3>\nMove over, toaster\u2014it\u2019s time to throw that slice on the grill. Smear on a heavy serving of thyme pesto, top with preserved lemon, and you\u2019ve got yourself an ideal afternoon snack.<\/p>\n
17. Steamed Clams with Grilled Bread<\/a>
\n<\/h3>\n\u201cThis recipe is special because it explicitly instructs you to place a piece of grilled bread at the bottom of your bowl, and then to ladle the clams and broth over the top of the bread,\u201d writes recipe developer Josh Cohen. \u201cIf you eat the clams first, you will be left with a piece of grilled bread turned soft after absorbing the broth.\u201d<\/p>\n
18. Grilled Bread with Goat Cheese & Green Olives<\/a>
\n<\/h3>\nIn an article praising this snack\u2019s convenience and flavor, Managing Editor Erin Alexander said the following: \u201cEasy enough to pull together for a super-quick snack yet impressive enough for a laidback get-together, this versatile recipe combines a handful of familiar flavors (and ingredients you likely already have lying around) in an inspired way.\u201d<\/p>\n
19. Pan con Tomate With Burrata<\/a>
\n<\/h3>\nA member of the \u201cfive ingredients or less\u201d club, this unassuming Italian toast becomes quite the looker when topped with burrata. Enjoy this on a warm afternoon with a glass of chilled red.<\/p>\n
20. Crostini With Ricotta, Honey and Lemon Zest<\/a>
\n<\/h3>\nAccording to recipe developer and Food52 co-founder Merril Stubbs<\/a>, this straightforward crostini is \u201cquite simply, good enough to eat every night.\u201d<\/p>\n21. Grilled Corn & Ranch Pizzas<\/a>
\n<\/h3>\nRe: Repurposing leftover corn. Store-bought dough makes this ranch-topped pizza an ideal way to find value in what you\u2019ve shucked but not yet eaten.<\/p>\n
22. Speedy Romeo’s Grilled Pizza With Marinated Tomatoes & Ricotta<\/a>
\n<\/h3>\nAs long as you rely on the convenience of store-bought dough, this grilled pie from Brooklyn\u2019s Speedy Romeo\u2019s offers a low-maintenance technique for celebrating tomatoes at the height of their season.<\/p>\n
23. Grilled Flatbread<\/a>
\n<\/h3>\nThis summer, bring bread-making outdoors with this simple grilled flatbread recipe from Resident and baking expert Erin McDowell. Serve with hummus<\/a>\u2014or use the flatbread in place of store-bought dough for any of the grilled pizzas mentioned above.<\/p>\n24. Italian “Sausage” Sandwiches With Spicy Grilled Peppers & Fennel-Onion Mustard<\/a>
\n<\/h3>\nA classic sandwich made markedly better with the simple addition of homemade mustard. Also, don\u2019t you want to eat the sandwich from this scene<\/a> in Goodfellas?<\/p>\n25. Just-So-Good Grilled Portobellos<\/a>
\n<\/h3>\nIf I\u2019m doing a meatless cookout, I\u2019m using portobellos instead of meat substitutes every time. Juicy, rich, and perfectly sized for a burger bun, this recipe is a solid \u2018shroom burger entry point.<\/p>\n
26. Beef Hot Dogs With Dirty Onions & Whole Grain Mustard<\/a>
\n<\/h3>\nIf you want to tackle hot dogs made entirely from scratch, this recipe from Romelo Bruno is what you\u2019ve been looking for.<\/p>\n
27. The Architecture of the Hot Dog<\/a>
\n<\/h3>\nInterested in making Chicago-style hot dogs at home? This recipe from beloved community member Pierino<\/a> gives you a detailed blueprint on all things Windy City Weiner.<\/p>\n28. Banh Burgers<\/a>
\n<\/h3>\nThere\u2019s no shortage of texture or flavor when pickled vegetables, cilantro, jalape\u00f1o, and spicy mayo surround a pork patty seasoned with fish sauce, garlic, and onion.<\/p>\n
\n\n\n <\/p>\n <\/p>\n\n\n![\"Banh]()
<\/picture><\/div>\n<\/div><\/div>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n
29. Salmon Burgers With Avocado Aioli<\/a>
\n<\/h3>\nIt\u2019s easy to fall into a routine of preparing salmon filets the same way every time. Don\u2019t do this: Instead, transform a single, one-pound filet into three patties, then smother them in avocado aioli.<\/p>\n
30. Pistachio Lamb Burger With Tzatziki<\/a>
\n<\/h3>\n\u201cThese lamb burgers were a great change of pace for us and were so easy to make,\u201d writes community member Sophie<\/a>. \u201cThe yogurt-cucumber sauce was also so easy and really made the dish.\u201d<\/p>\n31. Grilled Chicken Caesar Lettuce Wraps<\/a>
\n<\/h3>\nImagine chicken Caesar wraps, but lighter, more finger food-friendly, and without the hassle of properly wrapping anything. Also, this recipe proves that Caesar is as perfect a marinade as it is a dressing.<\/p>\n
32. Za’atar Grilled Chicken Wings With Fava Bean Feta Dip<\/a>
\n<\/h3>\nMarinated overnight with lemon and za\u2019atar, quickly grilled, then tossed in even more za\u2019atar, these wings carry an exciting blend of heat, acid, and smoke in every bite. Also, the fava bean feta dip might become your new preferred wing condiment.<\/p>\n
33. Cedar Plank Grilled Loup De Mer (Sea Bass)<\/a>
\n<\/h3>\nWhen grilled over cedar, fish takes on a gentle layer of smoke that only heightens its natural flavor. Serve this with the grilled broccoli rabe and bread<\/a> salad mentioned above.<\/p>\n34. Grilled Peanut Tofu<\/a>
\n<\/h3>\nMarinated in a semi-spicy peanut sauce, grilled until tender, and then topped with fresh herbs, this tofu has enough flavor to star in any barbecue, vegetarian or not.<\/p>\n
35. Grilled Ribs With Salt & Pepper<\/a>
\n<\/h3>\nFormer Food52 editor and current New York Times<\/em> columnist Eric Kim<\/a> explains his close relationship with these well-seasoned ribs: \u201cThis is my father’s specialty\u2014and the single thing he knows how to cook in the world. Growing up in the South, we were surrounded by American families who fed us sweet and saucy baby back ribs, but in our own home, my dad liked his ribs super simple: salt, pepper, grilled.\u201d<\/p>\n36. Salt-Grilled Salmon Collar<\/a>
\n<\/h3>\nFrom Food52 contributor Jun<\/a> comes a Japanese-inspired, salt-grilled (aka shioyaki) recipe that proves that\u2014when cooked right\u2014the collar is the best cut of salmon. Serve with rice and a bright, acidic side\u2014like the marinated tomatoes<\/a> above.<\/p>\n37. Grilled Chicken Thighs With Lemongrass Glaze<\/a>
\n<\/h3>\nLacquered in a lemongrass, ginger, garlic, chile, and fish sauce glaze and then finished with lime and cilantro, these chicken thighs strike the right balance of heat, salt, acidity, and brightness. Serve these to your friend who thinks grilled chicken is boring.<\/p>\n
38. Grilled Sambal Shrimp With Peach Salsa<\/a>
\n<\/h3>\nThe combination of spicy, grilled shrimp and a sweet, homemade peach salsa doesn\u2019t need to be explained\u2014you already know this works.<\/p>\n
39. Thai Grilled Chicken With Hot & Sweet Dipping Sauce<\/a>
\n<\/h3>\nIn a comment section filled with compliments, here are some of my favorites: \u201cHoly MOLY was this good!\u201d says Cliff<\/a>. \u201cBy far the best BBQ chicken recipe we’ve ever made,\u201d writes Twinjadojo<\/a>. \u201cMy husband is still raving about this dish, and he’s not the overly-emotional sort,\u201d says Flourgirl<\/a>.<\/p>\n40. Grilled Flank Steak With Cherry Tomato Vinaigrette<\/a>
\n<\/h3>\nA cherry tomato vinaigrette\u2014composed of roasted tomatoes and shallots, sherry vinegar, Dijon, and garlic\u2014adds sweetness, acidity, and heat to the often convenient, always delicious flank steak.<\/p>\n
41. Alabama-Style Chicken Kebabs<\/a>
\n<\/h3>\nPairing tender, juicy chicken kebabs with tangy, Alabama-style \u201cwhite\u201d barbecue sauce makes a classic (albeit plain) barbecue staple much more interesting.<\/p>\n
42. Salmon Kebabs With Nigella<\/a>
\n<\/h3>\nSwap out your boring salmon recipe for this cumin-forward skewer situation. Serve with those grilled favas<\/a> from earlier.<\/p>\n43. Lamb Biftekia With Anchovy, Sun-Dried Tomato & Mint<\/a>
\n<\/h3>\nFact: Lamb skewers seasoned with anchovies, capers, lemon, mint, and sun-dried tomatoes will never not be delicious.<\/p>\n
44. Grilled (or Broiled) Oysters With a Sriracha Lime Butter<\/a>
\n<\/h3>\nFor another way to enjoy oysters at home<\/a>: The grill concentrates the bivalve\u2019s natural flavor while lime and Sriracha offer a welcomed kick.<\/p>\n45. Grilled Spatchcock Chicken With Herby Green Sauce<\/a>
\n<\/h3>\nRecipe developer Alexis deBoschnek says it best: \u201cNo dish screams summer<\/em> quite like grilled chicken. That said, it can take time to master the grill, and chicken cooked over those ripping-hot grates runs the risk of drying out. Enter this herby green sauce, made with yogurt and loaded with a bevy of tender herbs and alliums. This recipe acts as a twofer\u2014the sauce is used to marinate the meat, and<\/em> you save some for serving, too.\u201d<\/p>\n46. Grilled Pork Tenderloin With Black Plum Sauce & Peach Relish<\/a>
\n<\/h3>\nThis bright, fruit-forward tenderloin is an easy way to incorporate some of summer\u2019s greatest produce (plums and peaches) into your next cookout.<\/p>\n
47. Grilled Red Snapper With Cara Cara Oranges & Chiles<\/a>
\n<\/h3>\n\u201cGrilling whole fish may seem like a big fuss, but this simply grilled red snapper\u2014which you can also make in a cast-iron pan on the stovetop\u2014proves that it doesn\u2019t have to be,\u201d writes recipe developer Max Rappaport<\/a>.<\/p>\n48. Grilled Rib Eye Steaks With Whiskey Peppercorn Sauce<\/a>
\n<\/h3>\nAt its core, this is a sauce recipe. You\u2019ll combine peppercorns, shallots, whiskey, cream, and white miso to provide a unique twist on a classic steak condiment.<\/p>\n
49. Grilled Swordfish With Lemon & Caper Sauce<\/a>
\n<\/h3>\nLemon, capers, butter, grilled swordfish\u2014these are things that will always belong together.<\/p>\n
50. Coffee-Marinated Flank Fajitas With Pico de Gallo<\/a>
\n<\/h3>\nThe coffee marinade tenderizes and flavors your steak, helping it develop a subtly sweet, spicy taste while producing that perfect, easy-to-eat consistency that all good fajitas need.<\/p>\n
51. Leftover Steak and Cheddar Sandwich<\/a>
\n<\/h3>\nWhether you made the flank<\/a> or the rib eye<\/a>, you\u2019ll want to hold onto this steak sandwich recipe for the day after.<\/p>\n52. Grilled Bananas with Buttered Maple Sauce and English Almond Toffee<\/a>
\n<\/h3>\nIf you\u2019ve got bananas, butter, maple syrup, a candy bar, and a hot grill, you might as well throw together this simple, crowd-pleasing dessert.<\/p>\n
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\nWhat\u2019s your favorite grilling recipe? Let us know in the comments below!<\/em>
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\n<\/h3>\n
Marinated in spicy mayo and then charred to a desired crisp, this recipe transforms broccoli rabe and summer squash into the ideal base for a grilled, panzanella-like dish. Serve this alongside your favorite piece of grilled fish for an easy, bright summer meal.<\/p>\n
3. Grilled Marinated Tomatoes<\/a>
\n<\/h3>\n\u201cBalance the inherent sweetness of summer\u2019s tomatoes with piquant flavors of nuoc cham\u2014lime, fish sauce, chili, and shallot\u2014and a kiss from the grill. Because you want the tomatoes to soak up the marinade, it\u2019s a good dish to prep before guests arrive,\u201d writes former Food52 editor Ali Slagle.<\/p>\n
4. Grilled Eggplant & Peach Caprese Salad<\/a>
\n<\/h3>\nRecipe developer Emily puts it best: \u201cThis caprese salad ditches the tomatoes, calls in grilled eggplant and peaches, and upgrades to burrata. It\u2019s charred and juicy, savory and sweet, warm and cool, creamy and snappy. It\u2019s a salad interesting and satisfying enough to call dinner one night, and then repeat the next.\u201d<\/p>\n
5. Ignacio Mattos\u2019 Grilled Favas<\/a>
\n<\/h3>\nA combination of briny anchovy, spicy chili, and bright lemon imparts an irresistible, complex flavor to the grilled beans. Serve\u2014and snack on\u2014these beans like you would a plate of blistered shishitos.<\/p>\n
6. Grilled Avocado with Ponzu Sauce<\/a>
\n<\/h3>\n\u201cAdapted from a menu item at Bird Dog<\/a> in Palo Alto, this dish combines creamy, lightly smoky grilled avocado with homemade ponzu and freshly grated wasabi,\u201d writes our Test Kitchen.<\/p>\n7. Grilled Broccolini Salad With Basil-Walnut Vinaigrette<\/a>
\n<\/h3>\nThis broccolini salad is quick to make (just 20 minutes), packed with flavor (shout-out that basil-walnut vinaigrette), and\u2014most important for summer\u2014technically flexible (you can make this in the oven if the grilling conditions are sub-optimal).<\/p>\n
8. Grilled Eggplant Agrodolce With Mint & Fresno Pepper<\/a>
\n<\/h3>\nThe sweet and sour notes of agrodolce combined with fresh mint give this eggplant dish a vibrant flavor perfectly suited for any outdoor cookout.<\/p>\n
9. Grilled Okra Pasta Salad<\/a>
\n<\/h3>\nGrilled okra partners with mozzarella, cherry tomatoes, fresh basil, garlic-infused olive oil, and lemon to create a savory pasta salad that is both bright and acidic.<\/p>\n
10. Very Good Grilled Artichokes<\/a>
\n<\/h3>\nBoiled with lemon and garlic, charred on the grill, and then served with separate bowls of melted butter and mayo\u2014these artichokes are an ideal companion for a backyard hang.<\/p>\n
11. Grilled Chicory Salad With Chile-Fennel Dressing<\/a>
\n<\/h3>\n\u201cSomething truly magical happens when you grill chicories,\u201d writes recipe developer Asha Loupy. \u201cTheir sharpness starts to mellow, giving way to a subtle sweetness and nutty flavor. Their outer leaves caramelize and char, taking on a delicate smokiness. Their cores retain a pleasing crunch and fresh, bitter bite. Chicories\u2019 bold flavor pair well with equally vibrant, punchy dressings, like this one bolstered by spicy serrano chiles, a hearty dose of garlic, and aromatic fennel seeds.\u201d<\/p>\n
12. Paul Kahan’s Charred Radicchio With Arugula, Cherries & Parmigiano<\/a>
\n<\/h3>\nMore grilled chicories, because they\u2019re that good. Here, Paul Kahan\u2014chef and owner of Chicago\u2019s Avec and The Publican\u2014combines sweet cherries, savory Parmesan, and peppery arugula to create a bold but balanced flavor.<\/p>\n
13. Next Day Grilled Corn, Pineapple & Peach Salsa<\/a>
\n<\/h3>\nTransform leftover grilled corn into a crunchy, spicy-sweet salsa that works great with tortilla chips or alongside your favorite grilled fish.<\/p>\n
14. Grilled Eggplant with Miso & Doenjang<\/a>
\n<\/h3>\nDeeply flavored by miso, sesame, and mirin, this 30-minute grilled eggplant is a last-minute side perfect for any cookout. It\u2019s worth noting that leftovers can be repurposed into a delicious dip by blending them with tahini and olive oil.<\/p>\n
15. Grilled Green Onion Dip (Charred Scallion Dip)<\/a>
\n<\/h3>\n\u201cThis dip is a summery spin on the classic onion dip flavor,\u201d writes community member Megan<\/a>. \u201cThis is a nice recipe to have in your back pocket when you need a quick appetizer for a backyard barbecue. Don\u2019t be shy with the salt.\u201d<\/p>\n16. Grilled Bread with Thyme Pesto & Preserved Lemon Cream<\/a>
\n<\/h3>\nMove over, toaster\u2014it\u2019s time to throw that slice on the grill. Smear on a heavy serving of thyme pesto, top with preserved lemon, and you\u2019ve got yourself an ideal afternoon snack.<\/p>\n
17. Steamed Clams with Grilled Bread<\/a>
\n<\/h3>\n\u201cThis recipe is special because it explicitly instructs you to place a piece of grilled bread at the bottom of your bowl, and then to ladle the clams and broth over the top of the bread,\u201d writes recipe developer Josh Cohen. \u201cIf you eat the clams first, you will be left with a piece of grilled bread turned soft after absorbing the broth.\u201d<\/p>\n
18. Grilled Bread with Goat Cheese & Green Olives<\/a>
\n<\/h3>\nIn an article praising this snack\u2019s convenience and flavor, Managing Editor Erin Alexander said the following: \u201cEasy enough to pull together for a super-quick snack yet impressive enough for a laidback get-together, this versatile recipe combines a handful of familiar flavors (and ingredients you likely already have lying around) in an inspired way.\u201d<\/p>\n
19. Pan con Tomate With Burrata<\/a>
\n<\/h3>\nA member of the \u201cfive ingredients or less\u201d club, this unassuming Italian toast becomes quite the looker when topped with burrata. Enjoy this on a warm afternoon with a glass of chilled red.<\/p>\n
20. Crostini With Ricotta, Honey and Lemon Zest<\/a>
\n<\/h3>\nAccording to recipe developer and Food52 co-founder Merril Stubbs<\/a>, this straightforward crostini is \u201cquite simply, good enough to eat every night.\u201d<\/p>\n21. Grilled Corn & Ranch Pizzas<\/a>
\n<\/h3>\nRe: Repurposing leftover corn. Store-bought dough makes this ranch-topped pizza an ideal way to find value in what you\u2019ve shucked but not yet eaten.<\/p>\n
22. Speedy Romeo’s Grilled Pizza With Marinated Tomatoes & Ricotta<\/a>
\n<\/h3>\nAs long as you rely on the convenience of store-bought dough, this grilled pie from Brooklyn\u2019s Speedy Romeo\u2019s offers a low-maintenance technique for celebrating tomatoes at the height of their season.<\/p>\n
23. Grilled Flatbread<\/a>
\n<\/h3>\nThis summer, bring bread-making outdoors with this simple grilled flatbread recipe from Resident and baking expert Erin McDowell. Serve with hummus<\/a>\u2014or use the flatbread in place of store-bought dough for any of the grilled pizzas mentioned above.<\/p>\n24. Italian “Sausage” Sandwiches With Spicy Grilled Peppers & Fennel-Onion Mustard<\/a>
\n<\/h3>\nA classic sandwich made markedly better with the simple addition of homemade mustard. Also, don\u2019t you want to eat the sandwich from this scene<\/a> in Goodfellas?<\/p>\n25. Just-So-Good Grilled Portobellos<\/a>
\n<\/h3>\nIf I\u2019m doing a meatless cookout, I\u2019m using portobellos instead of meat substitutes every time. Juicy, rich, and perfectly sized for a burger bun, this recipe is a solid \u2018shroom burger entry point.<\/p>\n
26. Beef Hot Dogs With Dirty Onions & Whole Grain Mustard<\/a>
\n<\/h3>\nIf you want to tackle hot dogs made entirely from scratch, this recipe from Romelo Bruno is what you\u2019ve been looking for.<\/p>\n
27. The Architecture of the Hot Dog<\/a>
\n<\/h3>\nInterested in making Chicago-style hot dogs at home? This recipe from beloved community member Pierino<\/a> gives you a detailed blueprint on all things Windy City Weiner.<\/p>\n28. Banh Burgers<\/a>
\n<\/h3>\nThere\u2019s no shortage of texture or flavor when pickled vegetables, cilantro, jalape\u00f1o, and spicy mayo surround a pork patty seasoned with fish sauce, garlic, and onion.<\/p>\n
\n\n\n <\/p>\n <\/p>\n\n\n![\"Banh]()
<\/picture><\/div>\n<\/div><\/div>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n
29. Salmon Burgers With Avocado Aioli<\/a>
\n<\/h3>\nIt\u2019s easy to fall into a routine of preparing salmon filets the same way every time. Don\u2019t do this: Instead, transform a single, one-pound filet into three patties, then smother them in avocado aioli.<\/p>\n
30. Pistachio Lamb Burger With Tzatziki<\/a>
\n<\/h3>\n\u201cThese lamb burgers were a great change of pace for us and were so easy to make,\u201d writes community member Sophie<\/a>. \u201cThe yogurt-cucumber sauce was also so easy and really made the dish.\u201d<\/p>\n31. Grilled Chicken Caesar Lettuce Wraps<\/a>
\n<\/h3>\nImagine chicken Caesar wraps, but lighter, more finger food-friendly, and without the hassle of properly wrapping anything. Also, this recipe proves that Caesar is as perfect a marinade as it is a dressing.<\/p>\n
32. Za’atar Grilled Chicken Wings With Fava Bean Feta Dip<\/a>
\n<\/h3>\nMarinated overnight with lemon and za\u2019atar, quickly grilled, then tossed in even more za\u2019atar, these wings carry an exciting blend of heat, acid, and smoke in every bite. Also, the fava bean feta dip might become your new preferred wing condiment.<\/p>\n
33. Cedar Plank Grilled Loup De Mer (Sea Bass)<\/a>
\n<\/h3>\nWhen grilled over cedar, fish takes on a gentle layer of smoke that only heightens its natural flavor. Serve this with the grilled broccoli rabe and bread<\/a> salad mentioned above.<\/p>\n34. Grilled Peanut Tofu<\/a>
\n<\/h3>\nMarinated in a semi-spicy peanut sauce, grilled until tender, and then topped with fresh herbs, this tofu has enough flavor to star in any barbecue, vegetarian or not.<\/p>\n
35. Grilled Ribs With Salt & Pepper<\/a>
\n<\/h3>\nFormer Food52 editor and current New York Times<\/em> columnist Eric Kim<\/a> explains his close relationship with these well-seasoned ribs: \u201cThis is my father’s specialty\u2014and the single thing he knows how to cook in the world. Growing up in the South, we were surrounded by American families who fed us sweet and saucy baby back ribs, but in our own home, my dad liked his ribs super simple: salt, pepper, grilled.\u201d<\/p>\n36. Salt-Grilled Salmon Collar<\/a>
\n<\/h3>\nFrom Food52 contributor Jun<\/a> comes a Japanese-inspired, salt-grilled (aka shioyaki) recipe that proves that\u2014when cooked right\u2014the collar is the best cut of salmon. Serve with rice and a bright, acidic side\u2014like the marinated tomatoes<\/a> above.<\/p>\n37. Grilled Chicken Thighs With Lemongrass Glaze<\/a>
\n<\/h3>\nLacquered in a lemongrass, ginger, garlic, chile, and fish sauce glaze and then finished with lime and cilantro, these chicken thighs strike the right balance of heat, salt, acidity, and brightness. Serve these to your friend who thinks grilled chicken is boring.<\/p>\n
38. Grilled Sambal Shrimp With Peach Salsa<\/a>
\n<\/h3>\nThe combination of spicy, grilled shrimp and a sweet, homemade peach salsa doesn\u2019t need to be explained\u2014you already know this works.<\/p>\n
39. Thai Grilled Chicken With Hot & Sweet Dipping Sauce<\/a>
\n<\/h3>\nIn a comment section filled with compliments, here are some of my favorites: \u201cHoly MOLY was this good!\u201d says Cliff<\/a>. \u201cBy far the best BBQ chicken recipe we’ve ever made,\u201d writes Twinjadojo<\/a>. \u201cMy husband is still raving about this dish, and he’s not the overly-emotional sort,\u201d says Flourgirl<\/a>.<\/p>\n40. Grilled Flank Steak With Cherry Tomato Vinaigrette<\/a>
\n<\/h3>\nA cherry tomato vinaigrette\u2014composed of roasted tomatoes and shallots, sherry vinegar, Dijon, and garlic\u2014adds sweetness, acidity, and heat to the often convenient, always delicious flank steak.<\/p>\n
41. Alabama-Style Chicken Kebabs<\/a>
\n<\/h3>\nPairing tender, juicy chicken kebabs with tangy, Alabama-style \u201cwhite\u201d barbecue sauce makes a classic (albeit plain) barbecue staple much more interesting.<\/p>\n
42. Salmon Kebabs With Nigella<\/a>
\n<\/h3>\nSwap out your boring salmon recipe for this cumin-forward skewer situation. Serve with those grilled favas<\/a> from earlier.<\/p>\n43. Lamb Biftekia With Anchovy, Sun-Dried Tomato & Mint<\/a>
\n<\/h3>\nFact: Lamb skewers seasoned with anchovies, capers, lemon, mint, and sun-dried tomatoes will never not be delicious.<\/p>\n
44. Grilled (or Broiled) Oysters With a Sriracha Lime Butter<\/a>
\n<\/h3>\nFor another way to enjoy oysters at home<\/a>: The grill concentrates the bivalve\u2019s natural flavor while lime and Sriracha offer a welcomed kick.<\/p>\n45. Grilled Spatchcock Chicken With Herby Green Sauce<\/a>
\n<\/h3>\nRecipe developer Alexis deBoschnek says it best: \u201cNo dish screams summer<\/em> quite like grilled chicken. That said, it can take time to master the grill, and chicken cooked over those ripping-hot grates runs the risk of drying out. Enter this herby green sauce, made with yogurt and loaded with a bevy of tender herbs and alliums. This recipe acts as a twofer\u2014the sauce is used to marinate the meat, and<\/em> you save some for serving, too.\u201d<\/p>\n46. Grilled Pork Tenderloin With Black Plum Sauce & Peach Relish<\/a>
\n<\/h3>\nThis bright, fruit-forward tenderloin is an easy way to incorporate some of summer\u2019s greatest produce (plums and peaches) into your next cookout.<\/p>\n
47. Grilled Red Snapper With Cara Cara Oranges & Chiles<\/a>
\n<\/h3>\n\u201cGrilling whole fish may seem like a big fuss, but this simply grilled red snapper\u2014which you can also make in a cast-iron pan on the stovetop\u2014proves that it doesn\u2019t have to be,\u201d writes recipe developer Max Rappaport<\/a>.<\/p>\n48. Grilled Rib Eye Steaks With Whiskey Peppercorn Sauce<\/a>
\n<\/h3>\nAt its core, this is a sauce recipe. You\u2019ll combine peppercorns, shallots, whiskey, cream, and white miso to provide a unique twist on a classic steak condiment.<\/p>\n
49. Grilled Swordfish With Lemon & Caper Sauce<\/a>
\n<\/h3>\nLemon, capers, butter, grilled swordfish\u2014these are things that will always belong together.<\/p>\n
50. Coffee-Marinated Flank Fajitas With Pico de Gallo<\/a>
\n<\/h3>\nThe coffee marinade tenderizes and flavors your steak, helping it develop a subtly sweet, spicy taste while producing that perfect, easy-to-eat consistency that all good fajitas need.<\/p>\n
51. Leftover Steak and Cheddar Sandwich<\/a>
\n<\/h3>\nWhether you made the flank<\/a> or the rib eye<\/a>, you\u2019ll want to hold onto this steak sandwich recipe for the day after.<\/p>\n52. Grilled Bananas with Buttered Maple Sauce and English Almond Toffee<\/a>
\n<\/h3>\nIf you\u2019ve got bananas, butter, maple syrup, a candy bar, and a hot grill, you might as well throw together this simple, crowd-pleasing dessert.<\/p>\n
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\nWhat\u2019s your favorite grilling recipe? Let us know in the comments below!<\/em>
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\n<\/h3>\n
Recipe developer Emily puts it best: \u201cThis caprese salad ditches the tomatoes, calls in grilled eggplant and peaches, and upgrades to burrata. It\u2019s charred and juicy, savory and sweet, warm and cool, creamy and snappy. It\u2019s a salad interesting and satisfying enough to call dinner one night, and then repeat the next.\u201d<\/p>\n
5. Ignacio Mattos\u2019 Grilled Favas<\/a>
\n<\/h3>\nA combination of briny anchovy, spicy chili, and bright lemon imparts an irresistible, complex flavor to the grilled beans. Serve\u2014and snack on\u2014these beans like you would a plate of blistered shishitos.<\/p>\n
6. Grilled Avocado with Ponzu Sauce<\/a>
\n<\/h3>\n\u201cAdapted from a menu item at Bird Dog<\/a> in Palo Alto, this dish combines creamy, lightly smoky grilled avocado with homemade ponzu and freshly grated wasabi,\u201d writes our Test Kitchen.<\/p>\n7. Grilled Broccolini Salad With Basil-Walnut Vinaigrette<\/a>
\n<\/h3>\nThis broccolini salad is quick to make (just 20 minutes), packed with flavor (shout-out that basil-walnut vinaigrette), and\u2014most important for summer\u2014technically flexible (you can make this in the oven if the grilling conditions are sub-optimal).<\/p>\n
8. Grilled Eggplant Agrodolce With Mint & Fresno Pepper<\/a>
\n<\/h3>\nThe sweet and sour notes of agrodolce combined with fresh mint give this eggplant dish a vibrant flavor perfectly suited for any outdoor cookout.<\/p>\n
9. Grilled Okra Pasta Salad<\/a>
\n<\/h3>\nGrilled okra partners with mozzarella, cherry tomatoes, fresh basil, garlic-infused olive oil, and lemon to create a savory pasta salad that is both bright and acidic.<\/p>\n
10. Very Good Grilled Artichokes<\/a>
\n<\/h3>\nBoiled with lemon and garlic, charred on the grill, and then served with separate bowls of melted butter and mayo\u2014these artichokes are an ideal companion for a backyard hang.<\/p>\n
11. Grilled Chicory Salad With Chile-Fennel Dressing<\/a>
\n<\/h3>\n\u201cSomething truly magical happens when you grill chicories,\u201d writes recipe developer Asha Loupy. \u201cTheir sharpness starts to mellow, giving way to a subtle sweetness and nutty flavor. Their outer leaves caramelize and char, taking on a delicate smokiness. Their cores retain a pleasing crunch and fresh, bitter bite. Chicories\u2019 bold flavor pair well with equally vibrant, punchy dressings, like this one bolstered by spicy serrano chiles, a hearty dose of garlic, and aromatic fennel seeds.\u201d<\/p>\n
12. Paul Kahan’s Charred Radicchio With Arugula, Cherries & Parmigiano<\/a>
\n<\/h3>\nMore grilled chicories, because they\u2019re that good. Here, Paul Kahan\u2014chef and owner of Chicago\u2019s Avec and The Publican\u2014combines sweet cherries, savory Parmesan, and peppery arugula to create a bold but balanced flavor.<\/p>\n
13. Next Day Grilled Corn, Pineapple & Peach Salsa<\/a>
\n<\/h3>\nTransform leftover grilled corn into a crunchy, spicy-sweet salsa that works great with tortilla chips or alongside your favorite grilled fish.<\/p>\n
14. Grilled Eggplant with Miso & Doenjang<\/a>
\n<\/h3>\nDeeply flavored by miso, sesame, and mirin, this 30-minute grilled eggplant is a last-minute side perfect for any cookout. It\u2019s worth noting that leftovers can be repurposed into a delicious dip by blending them with tahini and olive oil.<\/p>\n
15. Grilled Green Onion Dip (Charred Scallion Dip)<\/a>
\n<\/h3>\n\u201cThis dip is a summery spin on the classic onion dip flavor,\u201d writes community member Megan<\/a>. \u201cThis is a nice recipe to have in your back pocket when you need a quick appetizer for a backyard barbecue. Don\u2019t be shy with the salt.\u201d<\/p>\n16. Grilled Bread with Thyme Pesto & Preserved Lemon Cream<\/a>
\n<\/h3>\nMove over, toaster\u2014it\u2019s time to throw that slice on the grill. Smear on a heavy serving of thyme pesto, top with preserved lemon, and you\u2019ve got yourself an ideal afternoon snack.<\/p>\n
17. Steamed Clams with Grilled Bread<\/a>
\n<\/h3>\n\u201cThis recipe is special because it explicitly instructs you to place a piece of grilled bread at the bottom of your bowl, and then to ladle the clams and broth over the top of the bread,\u201d writes recipe developer Josh Cohen. \u201cIf you eat the clams first, you will be left with a piece of grilled bread turned soft after absorbing the broth.\u201d<\/p>\n
18. Grilled Bread with Goat Cheese & Green Olives<\/a>
\n<\/h3>\nIn an article praising this snack\u2019s convenience and flavor, Managing Editor Erin Alexander said the following: \u201cEasy enough to pull together for a super-quick snack yet impressive enough for a laidback get-together, this versatile recipe combines a handful of familiar flavors (and ingredients you likely already have lying around) in an inspired way.\u201d<\/p>\n
19. Pan con Tomate With Burrata<\/a>
\n<\/h3>\nA member of the \u201cfive ingredients or less\u201d club, this unassuming Italian toast becomes quite the looker when topped with burrata. Enjoy this on a warm afternoon with a glass of chilled red.<\/p>\n
20. Crostini With Ricotta, Honey and Lemon Zest<\/a>
\n<\/h3>\nAccording to recipe developer and Food52 co-founder Merril Stubbs<\/a>, this straightforward crostini is \u201cquite simply, good enough to eat every night.\u201d<\/p>\n21. Grilled Corn & Ranch Pizzas<\/a>
\n<\/h3>\nRe: Repurposing leftover corn. Store-bought dough makes this ranch-topped pizza an ideal way to find value in what you\u2019ve shucked but not yet eaten.<\/p>\n
22. Speedy Romeo’s Grilled Pizza With Marinated Tomatoes & Ricotta<\/a>
\n<\/h3>\nAs long as you rely on the convenience of store-bought dough, this grilled pie from Brooklyn\u2019s Speedy Romeo\u2019s offers a low-maintenance technique for celebrating tomatoes at the height of their season.<\/p>\n
23. Grilled Flatbread<\/a>
\n<\/h3>\nThis summer, bring bread-making outdoors with this simple grilled flatbread recipe from Resident and baking expert Erin McDowell. Serve with hummus<\/a>\u2014or use the flatbread in place of store-bought dough for any of the grilled pizzas mentioned above.<\/p>\n24. Italian “Sausage” Sandwiches With Spicy Grilled Peppers & Fennel-Onion Mustard<\/a>
\n<\/h3>\nA classic sandwich made markedly better with the simple addition of homemade mustard. Also, don\u2019t you want to eat the sandwich from this scene<\/a> in Goodfellas?<\/p>\n25. Just-So-Good Grilled Portobellos<\/a>
\n<\/h3>\nIf I\u2019m doing a meatless cookout, I\u2019m using portobellos instead of meat substitutes every time. Juicy, rich, and perfectly sized for a burger bun, this recipe is a solid \u2018shroom burger entry point.<\/p>\n
26. Beef Hot Dogs With Dirty Onions & Whole Grain Mustard<\/a>
\n<\/h3>\nIf you want to tackle hot dogs made entirely from scratch, this recipe from Romelo Bruno is what you\u2019ve been looking for.<\/p>\n
27. The Architecture of the Hot Dog<\/a>
\n<\/h3>\nInterested in making Chicago-style hot dogs at home? This recipe from beloved community member Pierino<\/a> gives you a detailed blueprint on all things Windy City Weiner.<\/p>\n28. Banh Burgers<\/a>
\n<\/h3>\nThere\u2019s no shortage of texture or flavor when pickled vegetables, cilantro, jalape\u00f1o, and spicy mayo surround a pork patty seasoned with fish sauce, garlic, and onion.<\/p>\n
\n\n\n <\/p>\n <\/p>\n\n\n![\"Banh]()
<\/picture><\/div>\n<\/div><\/div>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n
29. Salmon Burgers With Avocado Aioli<\/a>
\n<\/h3>\nIt\u2019s easy to fall into a routine of preparing salmon filets the same way every time. Don\u2019t do this: Instead, transform a single, one-pound filet into three patties, then smother them in avocado aioli.<\/p>\n
30. Pistachio Lamb Burger With Tzatziki<\/a>
\n<\/h3>\n\u201cThese lamb burgers were a great change of pace for us and were so easy to make,\u201d writes community member Sophie<\/a>. \u201cThe yogurt-cucumber sauce was also so easy and really made the dish.\u201d<\/p>\n31. Grilled Chicken Caesar Lettuce Wraps<\/a>
\n<\/h3>\nImagine chicken Caesar wraps, but lighter, more finger food-friendly, and without the hassle of properly wrapping anything. Also, this recipe proves that Caesar is as perfect a marinade as it is a dressing.<\/p>\n
32. Za’atar Grilled Chicken Wings With Fava Bean Feta Dip<\/a>
\n<\/h3>\nMarinated overnight with lemon and za\u2019atar, quickly grilled, then tossed in even more za\u2019atar, these wings carry an exciting blend of heat, acid, and smoke in every bite. Also, the fava bean feta dip might become your new preferred wing condiment.<\/p>\n
33. Cedar Plank Grilled Loup De Mer (Sea Bass)<\/a>
\n<\/h3>\nWhen grilled over cedar, fish takes on a gentle layer of smoke that only heightens its natural flavor. Serve this with the grilled broccoli rabe and bread<\/a> salad mentioned above.<\/p>\n34. Grilled Peanut Tofu<\/a>
\n<\/h3>\nMarinated in a semi-spicy peanut sauce, grilled until tender, and then topped with fresh herbs, this tofu has enough flavor to star in any barbecue, vegetarian or not.<\/p>\n
35. Grilled Ribs With Salt & Pepper<\/a>
\n<\/h3>\nFormer Food52 editor and current New York Times<\/em> columnist Eric Kim<\/a> explains his close relationship with these well-seasoned ribs: \u201cThis is my father’s specialty\u2014and the single thing he knows how to cook in the world. Growing up in the South, we were surrounded by American families who fed us sweet and saucy baby back ribs, but in our own home, my dad liked his ribs super simple: salt, pepper, grilled.\u201d<\/p>\n36. Salt-Grilled Salmon Collar<\/a>
\n<\/h3>\nFrom Food52 contributor Jun<\/a> comes a Japanese-inspired, salt-grilled (aka shioyaki) recipe that proves that\u2014when cooked right\u2014the collar is the best cut of salmon. Serve with rice and a bright, acidic side\u2014like the marinated tomatoes<\/a> above.<\/p>\n37. Grilled Chicken Thighs With Lemongrass Glaze<\/a>
\n<\/h3>\nLacquered in a lemongrass, ginger, garlic, chile, and fish sauce glaze and then finished with lime and cilantro, these chicken thighs strike the right balance of heat, salt, acidity, and brightness. Serve these to your friend who thinks grilled chicken is boring.<\/p>\n
38. Grilled Sambal Shrimp With Peach Salsa<\/a>
\n<\/h3>\nThe combination of spicy, grilled shrimp and a sweet, homemade peach salsa doesn\u2019t need to be explained\u2014you already know this works.<\/p>\n
39. Thai Grilled Chicken With Hot & Sweet Dipping Sauce<\/a>
\n<\/h3>\nIn a comment section filled with compliments, here are some of my favorites: \u201cHoly MOLY was this good!\u201d says Cliff<\/a>. \u201cBy far the best BBQ chicken recipe we’ve ever made,\u201d writes Twinjadojo<\/a>. \u201cMy husband is still raving about this dish, and he’s not the overly-emotional sort,\u201d says Flourgirl<\/a>.<\/p>\n40. Grilled Flank Steak With Cherry Tomato Vinaigrette<\/a>
\n<\/h3>\nA cherry tomato vinaigrette\u2014composed of roasted tomatoes and shallots, sherry vinegar, Dijon, and garlic\u2014adds sweetness, acidity, and heat to the often convenient, always delicious flank steak.<\/p>\n
41. Alabama-Style Chicken Kebabs<\/a>
\n<\/h3>\nPairing tender, juicy chicken kebabs with tangy, Alabama-style \u201cwhite\u201d barbecue sauce makes a classic (albeit plain) barbecue staple much more interesting.<\/p>\n
42. Salmon Kebabs With Nigella<\/a>
\n<\/h3>\nSwap out your boring salmon recipe for this cumin-forward skewer situation. Serve with those grilled favas<\/a> from earlier.<\/p>\n43. Lamb Biftekia With Anchovy, Sun-Dried Tomato & Mint<\/a>
\n<\/h3>\nFact: Lamb skewers seasoned with anchovies, capers, lemon, mint, and sun-dried tomatoes will never not be delicious.<\/p>\n
44. Grilled (or Broiled) Oysters With a Sriracha Lime Butter<\/a>
\n<\/h3>\nFor another way to enjoy oysters at home<\/a>: The grill concentrates the bivalve\u2019s natural flavor while lime and Sriracha offer a welcomed kick.<\/p>\n45. Grilled Spatchcock Chicken With Herby Green Sauce<\/a>
\n<\/h3>\nRecipe developer Alexis deBoschnek says it best: \u201cNo dish screams summer<\/em> quite like grilled chicken. That said, it can take time to master the grill, and chicken cooked over those ripping-hot grates runs the risk of drying out. Enter this herby green sauce, made with yogurt and loaded with a bevy of tender herbs and alliums. This recipe acts as a twofer\u2014the sauce is used to marinate the meat, and<\/em> you save some for serving, too.\u201d<\/p>\n46. Grilled Pork Tenderloin With Black Plum Sauce & Peach Relish<\/a>
\n<\/h3>\nThis bright, fruit-forward tenderloin is an easy way to incorporate some of summer\u2019s greatest produce (plums and peaches) into your next cookout.<\/p>\n
47. Grilled Red Snapper With Cara Cara Oranges & Chiles<\/a>
\n<\/h3>\n\u201cGrilling whole fish may seem like a big fuss, but this simply grilled red snapper\u2014which you can also make in a cast-iron pan on the stovetop\u2014proves that it doesn\u2019t have to be,\u201d writes recipe developer Max Rappaport<\/a>.<\/p>\n48. Grilled Rib Eye Steaks With Whiskey Peppercorn Sauce<\/a>
\n<\/h3>\nAt its core, this is a sauce recipe. You\u2019ll combine peppercorns, shallots, whiskey, cream, and white miso to provide a unique twist on a classic steak condiment.<\/p>\n
49. Grilled Swordfish With Lemon & Caper Sauce<\/a>
\n<\/h3>\nLemon, capers, butter, grilled swordfish\u2014these are things that will always belong together.<\/p>\n
50. Coffee-Marinated Flank Fajitas With Pico de Gallo<\/a>
\n<\/h3>\nThe coffee marinade tenderizes and flavors your steak, helping it develop a subtly sweet, spicy taste while producing that perfect, easy-to-eat consistency that all good fajitas need.<\/p>\n
51. Leftover Steak and Cheddar Sandwich<\/a>
\n<\/h3>\nWhether you made the flank<\/a> or the rib eye<\/a>, you\u2019ll want to hold onto this steak sandwich recipe for the day after.<\/p>\n52. Grilled Bananas with Buttered Maple Sauce and English Almond Toffee<\/a>
\n<\/h3>\nIf you\u2019ve got bananas, butter, maple syrup, a candy bar, and a hot grill, you might as well throw together this simple, crowd-pleasing dessert.<\/p>\n
\n
\nWhat\u2019s your favorite grilling recipe? Let us know in the comments below!<\/em>
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\n<\/h3>\n
\u201cAdapted from a menu item at Bird Dog<\/a> in Palo Alto, this dish combines creamy, lightly smoky grilled avocado with homemade ponzu and freshly grated wasabi,\u201d writes our Test Kitchen.<\/p>\n This broccolini salad is quick to make (just 20 minutes), packed with flavor (shout-out that basil-walnut vinaigrette), and\u2014most important for summer\u2014technically flexible (you can make this in the oven if the grilling conditions are sub-optimal).<\/p>\n The sweet and sour notes of agrodolce combined with fresh mint give this eggplant dish a vibrant flavor perfectly suited for any outdoor cookout.<\/p>\n Grilled okra partners with mozzarella, cherry tomatoes, fresh basil, garlic-infused olive oil, and lemon to create a savory pasta salad that is both bright and acidic.<\/p>\n Boiled with lemon and garlic, charred on the grill, and then served with separate bowls of melted butter and mayo\u2014these artichokes are an ideal companion for a backyard hang.<\/p>\n \u201cSomething truly magical happens when you grill chicories,\u201d writes recipe developer Asha Loupy. \u201cTheir sharpness starts to mellow, giving way to a subtle sweetness and nutty flavor. Their outer leaves caramelize and char, taking on a delicate smokiness. Their cores retain a pleasing crunch and fresh, bitter bite. Chicories\u2019 bold flavor pair well with equally vibrant, punchy dressings, like this one bolstered by spicy serrano chiles, a hearty dose of garlic, and aromatic fennel seeds.\u201d<\/p>\n More grilled chicories, because they\u2019re that good. Here, Paul Kahan\u2014chef and owner of Chicago\u2019s Avec and The Publican\u2014combines sweet cherries, savory Parmesan, and peppery arugula to create a bold but balanced flavor.<\/p>\n Transform leftover grilled corn into a crunchy, spicy-sweet salsa that works great with tortilla chips or alongside your favorite grilled fish.<\/p>\n Deeply flavored by miso, sesame, and mirin, this 30-minute grilled eggplant is a last-minute side perfect for any cookout. It\u2019s worth noting that leftovers can be repurposed into a delicious dip by blending them with tahini and olive oil.<\/p>\n \u201cThis dip is a summery spin on the classic onion dip flavor,\u201d writes community member Megan<\/a>. \u201cThis is a nice recipe to have in your back pocket when you need a quick appetizer for a backyard barbecue. Don\u2019t be shy with the salt.\u201d<\/p>\n Move over, toaster\u2014it\u2019s time to throw that slice on the grill. Smear on a heavy serving of thyme pesto, top with preserved lemon, and you\u2019ve got yourself an ideal afternoon snack.<\/p>\n \u201cThis recipe is special because it explicitly instructs you to place a piece of grilled bread at the bottom of your bowl, and then to ladle the clams and broth over the top of the bread,\u201d writes recipe developer Josh Cohen. \u201cIf you eat the clams first, you will be left with a piece of grilled bread turned soft after absorbing the broth.\u201d<\/p>\n In an article praising this snack\u2019s convenience and flavor, Managing Editor Erin Alexander said the following: \u201cEasy enough to pull together for a super-quick snack yet impressive enough for a laidback get-together, this versatile recipe combines a handful of familiar flavors (and ingredients you likely already have lying around) in an inspired way.\u201d<\/p>\n A member of the \u201cfive ingredients or less\u201d club, this unassuming Italian toast becomes quite the looker when topped with burrata. Enjoy this on a warm afternoon with a glass of chilled red.<\/p>\n According to recipe developer and Food52 co-founder Merril Stubbs<\/a>, this straightforward crostini is \u201cquite simply, good enough to eat every night.\u201d<\/p>\n Re: Repurposing leftover corn. Store-bought dough makes this ranch-topped pizza an ideal way to find value in what you\u2019ve shucked but not yet eaten.<\/p>\n As long as you rely on the convenience of store-bought dough, this grilled pie from Brooklyn\u2019s Speedy Romeo\u2019s offers a low-maintenance technique for celebrating tomatoes at the height of their season.<\/p>\n This summer, bring bread-making outdoors with this simple grilled flatbread recipe from Resident and baking expert Erin McDowell. Serve with hummus<\/a>\u2014or use the flatbread in place of store-bought dough for any of the grilled pizzas mentioned above.<\/p>\n A classic sandwich made markedly better with the simple addition of homemade mustard. Also, don\u2019t you want to eat the sandwich from this scene<\/a> in Goodfellas?<\/p>\n If I\u2019m doing a meatless cookout, I\u2019m using portobellos instead of meat substitutes every time. Juicy, rich, and perfectly sized for a burger bun, this recipe is a solid \u2018shroom burger entry point.<\/p>\n If you want to tackle hot dogs made entirely from scratch, this recipe from Romelo Bruno is what you\u2019ve been looking for.<\/p>\n Interested in making Chicago-style hot dogs at home? This recipe from beloved community member Pierino<\/a> gives you a detailed blueprint on all things Windy City Weiner.<\/p>\n There\u2019s no shortage of texture or flavor when pickled vegetables, cilantro, jalape\u00f1o, and spicy mayo surround a pork patty seasoned with fish sauce, garlic, and onion.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n It\u2019s easy to fall into a routine of preparing salmon filets the same way every time. Don\u2019t do this: Instead, transform a single, one-pound filet into three patties, then smother them in avocado aioli.<\/p>\n \u201cThese lamb burgers were a great change of pace for us and were so easy to make,\u201d writes community member Sophie<\/a>. \u201cThe yogurt-cucumber sauce was also so easy and really made the dish.\u201d<\/p>\n Imagine chicken Caesar wraps, but lighter, more finger food-friendly, and without the hassle of properly wrapping anything. Also, this recipe proves that Caesar is as perfect a marinade as it is a dressing.<\/p>\n Marinated overnight with lemon and za\u2019atar, quickly grilled, then tossed in even more za\u2019atar, these wings carry an exciting blend of heat, acid, and smoke in every bite. Also, the fava bean feta dip might become your new preferred wing condiment.<\/p>\n When grilled over cedar, fish takes on a gentle layer of smoke that only heightens its natural flavor. Serve this with the grilled broccoli rabe and bread<\/a> salad mentioned above.<\/p>\n Marinated in a semi-spicy peanut sauce, grilled until tender, and then topped with fresh herbs, this tofu has enough flavor to star in any barbecue, vegetarian or not.<\/p>\n Former Food52 editor and current New York Times<\/em> columnist Eric Kim<\/a> explains his close relationship with these well-seasoned ribs: \u201cThis is my father’s specialty\u2014and the single thing he knows how to cook in the world. Growing up in the South, we were surrounded by American families who fed us sweet and saucy baby back ribs, but in our own home, my dad liked his ribs super simple: salt, pepper, grilled.\u201d<\/p>\n From Food52 contributor Jun<\/a> comes a Japanese-inspired, salt-grilled (aka shioyaki) recipe that proves that\u2014when cooked right\u2014the collar is the best cut of salmon. Serve with rice and a bright, acidic side\u2014like the marinated tomatoes<\/a> above.<\/p>\n Lacquered in a lemongrass, ginger, garlic, chile, and fish sauce glaze and then finished with lime and cilantro, these chicken thighs strike the right balance of heat, salt, acidity, and brightness. Serve these to your friend who thinks grilled chicken is boring.<\/p>\n The combination of spicy, grilled shrimp and a sweet, homemade peach salsa doesn\u2019t need to be explained\u2014you already know this works.<\/p>\n In a comment section filled with compliments, here are some of my favorites: \u201cHoly MOLY was this good!\u201d says Cliff<\/a>. \u201cBy far the best BBQ chicken recipe we’ve ever made,\u201d writes Twinjadojo<\/a>. \u201cMy husband is still raving about this dish, and he’s not the overly-emotional sort,\u201d says Flourgirl<\/a>.<\/p>\n A cherry tomato vinaigrette\u2014composed of roasted tomatoes and shallots, sherry vinegar, Dijon, and garlic\u2014adds sweetness, acidity, and heat to the often convenient, always delicious flank steak.<\/p>\n Pairing tender, juicy chicken kebabs with tangy, Alabama-style \u201cwhite\u201d barbecue sauce makes a classic (albeit plain) barbecue staple much more interesting.<\/p>\n Swap out your boring salmon recipe for this cumin-forward skewer situation. Serve with those grilled favas<\/a> from earlier.<\/p>\n Fact: Lamb skewers seasoned with anchovies, capers, lemon, mint, and sun-dried tomatoes will never not be delicious.<\/p>\n For another way to enjoy oysters at home<\/a>: The grill concentrates the bivalve\u2019s natural flavor while lime and Sriracha offer a welcomed kick.<\/p>\n Recipe developer Alexis deBoschnek says it best: \u201cNo dish screams summer<\/em> quite like grilled chicken. That said, it can take time to master the grill, and chicken cooked over those ripping-hot grates runs the risk of drying out. Enter this herby green sauce, made with yogurt and loaded with a bevy of tender herbs and alliums. This recipe acts as a twofer\u2014the sauce is used to marinate the meat, and<\/em> you save some for serving, too.\u201d<\/p>\n This bright, fruit-forward tenderloin is an easy way to incorporate some of summer\u2019s greatest produce (plums and peaches) into your next cookout.<\/p>\n \u201cGrilling whole fish may seem like a big fuss, but this simply grilled red snapper\u2014which you can also make in a cast-iron pan on the stovetop\u2014proves that it doesn\u2019t have to be,\u201d writes recipe developer Max Rappaport<\/a>.<\/p>\n At its core, this is a sauce recipe. You\u2019ll combine peppercorns, shallots, whiskey, cream, and white miso to provide a unique twist on a classic steak condiment.<\/p>\n Lemon, capers, butter, grilled swordfish\u2014these are things that will always belong together.<\/p>\n The coffee marinade tenderizes and flavors your steak, helping it develop a subtly sweet, spicy taste while producing that perfect, easy-to-eat consistency that all good fajitas need.<\/p>\n Whether you made the flank<\/a> or the rib eye<\/a>, you\u2019ll want to hold onto this steak sandwich recipe for the day after.<\/p>\n If you\u2019ve got bananas, butter, maple syrup, a candy bar, and a hot grill, you might as well throw together this simple, crowd-pleasing dessert.<\/p>\n 7. Grilled Broccolini Salad With Basil-Walnut Vinaigrette<\/a>
\n<\/h3>\n8. Grilled Eggplant Agrodolce With Mint & Fresno Pepper<\/a>
\n<\/h3>\n9. Grilled Okra Pasta Salad<\/a>
\n<\/h3>\n10. Very Good Grilled Artichokes<\/a>
\n<\/h3>\n11. Grilled Chicory Salad With Chile-Fennel Dressing<\/a>
\n<\/h3>\n12. Paul Kahan’s Charred Radicchio With Arugula, Cherries & Parmigiano<\/a>
\n<\/h3>\n13. Next Day Grilled Corn, Pineapple & Peach Salsa<\/a>
\n<\/h3>\n14. Grilled Eggplant with Miso & Doenjang<\/a>
\n<\/h3>\n15. Grilled Green Onion Dip (Charred Scallion Dip)<\/a>
\n<\/h3>\n16. Grilled Bread with Thyme Pesto & Preserved Lemon Cream<\/a>
\n<\/h3>\n17. Steamed Clams with Grilled Bread<\/a>
\n<\/h3>\n18. Grilled Bread with Goat Cheese & Green Olives<\/a>
\n<\/h3>\n19. Pan con Tomate With Burrata<\/a>
\n<\/h3>\n20. Crostini With Ricotta, Honey and Lemon Zest<\/a>
\n<\/h3>\n21. Grilled Corn & Ranch Pizzas<\/a>
\n<\/h3>\n22. Speedy Romeo’s Grilled Pizza With Marinated Tomatoes & Ricotta<\/a>
\n<\/h3>\n23. Grilled Flatbread<\/a>
\n<\/h3>\n24. Italian “Sausage” Sandwiches With Spicy Grilled Peppers & Fennel-Onion Mustard<\/a>
\n<\/h3>\n25. Just-So-Good Grilled Portobellos<\/a>
\n<\/h3>\n26. Beef Hot Dogs With Dirty Onions & Whole Grain Mustard<\/a>
\n<\/h3>\n27. The Architecture of the Hot Dog<\/a>
\n<\/h3>\n28. Banh Burgers<\/a>
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29. Salmon Burgers With Avocado Aioli<\/a>
\n<\/h3>\n30. Pistachio Lamb Burger With Tzatziki<\/a>
\n<\/h3>\n31. Grilled Chicken Caesar Lettuce Wraps<\/a>
\n<\/h3>\n32. Za’atar Grilled Chicken Wings With Fava Bean Feta Dip<\/a>
\n<\/h3>\n33. Cedar Plank Grilled Loup De Mer (Sea Bass)<\/a>
\n<\/h3>\n34. Grilled Peanut Tofu<\/a>
\n<\/h3>\n35. Grilled Ribs With Salt & Pepper<\/a>
\n<\/h3>\n36. Salt-Grilled Salmon Collar<\/a>
\n<\/h3>\n37. Grilled Chicken Thighs With Lemongrass Glaze<\/a>
\n<\/h3>\n38. Grilled Sambal Shrimp With Peach Salsa<\/a>
\n<\/h3>\n39. Thai Grilled Chicken With Hot & Sweet Dipping Sauce<\/a>
\n<\/h3>\n40. Grilled Flank Steak With Cherry Tomato Vinaigrette<\/a>
\n<\/h3>\n41. Alabama-Style Chicken Kebabs<\/a>
\n<\/h3>\n42. Salmon Kebabs With Nigella<\/a>
\n<\/h3>\n43. Lamb Biftekia With Anchovy, Sun-Dried Tomato & Mint<\/a>
\n<\/h3>\n44. Grilled (or Broiled) Oysters With a Sriracha Lime Butter<\/a>
\n<\/h3>\n45. Grilled Spatchcock Chicken With Herby Green Sauce<\/a>
\n<\/h3>\n46. Grilled Pork Tenderloin With Black Plum Sauce & Peach Relish<\/a>
\n<\/h3>\n47. Grilled Red Snapper With Cara Cara Oranges & Chiles<\/a>
\n<\/h3>\n48. Grilled Rib Eye Steaks With Whiskey Peppercorn Sauce<\/a>
\n<\/h3>\n49. Grilled Swordfish With Lemon & Caper Sauce<\/a>
\n<\/h3>\n50. Coffee-Marinated Flank Fajitas With Pico de Gallo<\/a>
\n<\/h3>\n51. Leftover Steak and Cheddar Sandwich<\/a>
\n<\/h3>\n52. Grilled Bananas with Buttered Maple Sauce and English Almond Toffee<\/a>
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\nWhat\u2019s your favorite grilling recipe? Let us know in the comments below!<\/em>
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