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The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Make sure to buy whole squid; precut rings will slip through your grill grate.

Inoue loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

Chef Eli Kulp's upgrade on the classic egg sandwich, which he dubs The Hickory Town, is named after the historical handle for Lancaster, PA. You'll have extra gherkin mayo leftover—save it for your next sandwich.

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

This mixture of spices makes cod- the whitest of fish-taste almost exotic.

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

Sandwich this burger between English muffin halves or serve with lots of arugula.

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.

Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.