Grilling

Can be prepared in 45 minutes or less.

This recipe originally accompanied Scallops and Spinach Fettucine with Red Bell Pepper Cream Sauce.

Serve the chicken with steamed rice to soak up the delicious sauce.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Here's an easy-to-make entrée flavored with a spicy marinade; the shrimp are nice on a bed of salad greens or with rice.

There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.

A marinade of balsamic vinegar, olive oil, honey, herbs and spices perks up the grilled chicken and vegetables in this dish. It's all served with wild rice.

Here's an easy spice rub that adds lots of flavor but not fat. It's also great with salmon or fresh tuna steaks.

Can be prepared in 45 minutes or less.

This dish is delicious warm, but it can also be prepared ahead, stored in a covered container and served at room temperature at a picnic. Either way, its terrific.

The Strait of Messina is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest: grilled and served with salmoriglio sauce. (In Sicilian, it is sammurigghiu sauce.) The words means "brine", a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs. Serve with bread and pour a white wine, preferably Sicilian. For dessert, offer cannoli from the bakery.

Plancha is simply another word for comal, or griddle.

Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 that humankind's maladies were caused by too much starchy food. His solution? Chopped lean meat, or hamburger steak. To hide the "liver-y" taste of hamburger, he recommended adding horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury steak was a staple menu item, often served with mushroom gravy or smothered in onions. This version, inspired by today’s southwestern cooking, has terrific flavor.

Al Forno restaurant put Providence on the culinary map, and grilled pizza-invented there by chef George Germon had a lot to do with it. Here's one to make at home.

This starter was inspired by the tamarind-flavored dishes of Alicia De Angeli, a food writer and consultant in Mexico City, and Mark Miller of Coyote Cafe in Santa Fe.