Some of us prefer grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Smoke makes magic with rich scallops and acidic citrus in a “ceviche” starter.

Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better....

Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus.

This California classic pairs meaty mahi mahi with avocado and a citrus crema

This spicy sweet-and-sour grilled chicken is the best we've had to date. It's got enough heat to titillate your taste buds, but not so much that kids will steer clear.

The marjoram adds a delicate note to this Middle Eastern-inspired salad. Be sure the eggplant is tender, slice it before taking off the grill.

We make this super-easy dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly.