Grilling

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

This goes down easy, and offers an oh-so-slight smoky taste.

Yes—you can grill lettuce. And it’s worth it.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

These wings are hot, sweet, and tangy.

The only way to make flatbread even better? Grill it.

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

A clean, well-oiled grate makes grilling tomatoes a cinch.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.