Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

For the very best results, we brine the chicken before it goes on the grill, then toss it in a robust vinaigrette when it's done.

Whether it’s lobster, clams, or whole red snapper, fresh seafood is elevated to delicious new heights by the smoky flavor of the grill.

This is best done on a large gas grill fitted with a thermometer—it’s more labor-intensive to keep a charcoal grill at a constant high heat.

There’s no sliced bread here, and you’ll need a knife and fork for this bulgur and grilled-vegetable salad.

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.

It's hard to imagine anything better than freshly picked ears of corn roasting to golden-brown goodness on the grill. One taste of our Honey-Ginger Barbecue Sauce and you'll be wondering why you ever stuck to...

Barbecue sauce from the bottle pales beside the 15-minute stovetop version here. We've paired it with a tender flatiron steak that may just become your favorite new cut of beef.