Lamb has enough intrinsic flavor to match not only the smokiness that results from being cooked over a smoldering fire.

Irresistibly charred crust is topped with ingredients that have a natural affinity for one another: sweet cooked-down onions, toasted walnuts, and the bite of Gorgonzola.

In eastern North Carolina, barbecue means a whole hog cooked low and slow over a banked pit. For us, however, the whole hog had to go.

The distinctive quality of ume-shiso—umeboshi (pickled plums) and green shiso—enhances the juicy sweetness and char of grilled shrimp and the crunch of daikon....

The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill.

Baba ghanouj fans, take note: Smoky eggplant spreads are just as hauntingly delicious when studded with onion, cilantro, and sparks of heat from roasted poblanos and habaneros.

The singular creativity of the Grills.