These grilled spuds have all the qualities of any good fry.
Grilled veggies meet a tangy herb vinaigrette.
Richly sweet and creamy innards matched with a slightly crisp exterior.
Chicken in a powerful marinade, ready to eat in record time.
It's not just a salad, it's a way of (backyard) life.
Leftover grilled chicken is the star of this fresh and flavorful salad.
A cool, crunchy side salad keeps hearty steak feeling light.
Nothing wrong with a classic.
Carrots cut on the bias make slices large enough to grill easily.
What happens when a plate of poutine and a hamburger go off in the corner to do something naughty?
One of our favorite salads of all time.
The secret to flavorful, succulent grilled mushrooms? Moderate heat and multiple rounds of seasoning.
Grill the sauce, then grill the salad.
How to fall in love with brussels sprouts: Get them nicely browned and crisp.
Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing.
For charred but still crisp grilled broccolini, cook it directly over a chimney starter.
A juicy beef patty is topped with spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp.
Tangy buttermilk dressing on toasty grilled lettuce.
Sweet grilled squash are perfect with this Argentine sauce.