Roast Halibut with Herb Butter

This herb butter is a versatile topping that complements all kinds of fish and vegetables. You can make a larger batch, roll it into a 1-inch log in waxed paper or parchment paper, wrap tightly in plastic wrap and freeze for up to 2 months. Slice off thick disks as needed.

Butterflied Grilled Duck with Spicy Watermelon Glaze

The duck is the new chicken! Butterflying the duck makes it easier to cook and shortens the cooking time, and the result is crispy skin with succulent meat. The spicy-sweet watermelon glaze ups the flavor ante. This will be your new go-to grilling recipe.

Roasted Oysters

For a spectacular presentation, ask your fishmonger for some seaweed to create a serving bed for these succulent bivalves. The peppery, creamy green coating suggests ambrosia.

Steak Frites

Recipes for steak frites (steak and fries), the traditional French bistro favorite, don’t get any easier than this one, which uses a quick-heating indoor grill. French fries made in a Philips airfryer contain a minimal amount of oil yet still taste delicious.

Pork Loin Chops with Romesco Sauce

Romesco sauce goes well with most any grilled food. In fact, grill cooks should serve it more than they do. Paired here with pork chops and green onions, it ups the profile of the menu—it’s good enough for company and easy enough for every day. Turn the green onions carefully so they don’t slip through the grate.

Stuffed Roasted Hens with Pesto Oil Drizzle

This recipe makes a complete dinner for two: petite Cornish hens are filled with a savory bread stuffing, then roasted atop baby carrots. A drizzle of pesto oil adds the finishing touch.

Yogurt-Spiced Chicken and Preserved Lemon Skewers

If you can’t find preserved lemons in the specialty foods aisle of your grocery store and don’t have time to make your own, simply roast slices of raw lemons. For this recipe you will need 8 to 10 wooden skewers, each 7 inches (18 cm) or longer. Soak them in water for at least an hour to prevent them from catching fire on the grill.

Grilled Shrimp Wrapped with Prosciutto and Basil

Salty prosciutto dresses up plump jumbo shrimp in this super-simple dish perfect for a summer barbecue.

Tagliatelle with Crab and Tarragon

Prepare this simple pasta dish using the freshest crab you can find, and be sure to pick it over to remove any bits of shell.

Latkes with Smoked Trout and Herbed Cream Cheese

Delicate flaked trout makes a savory topping for crisp potato latkes, but you can try other smoked fish, such as sturgeon or whitefish, if you like. Garnishing the latkes with trout roe is optional, but it makes for a pretty presentation.

Cheesy Steak Panini with Caramelized Onions

Use a panini machine to grill a skirt steak and then press it into these warm sandwiches. Air Fried Curly Fries are the perfect accompaniment.

Mustard-Glazed Pork Tenderloin

Pork tenderloins are perfect for the grill and for our hectic lifestyles because this cut cooks fairly quickly and can feed a lot of people. For delicious success every time, remove the silver skin on the tenderloins before cooking, grill over medium heat and don’t overcook the meat.

Slow-Roasted Leg of Lamb with Orange-Tapenade Aioli

After several hours of roasting and then braising in the oven, this lamb is so tender that when cut or shredded, it’s almost like a ragout sauce. One way to serve the meat is to shred it and add it to cooked fettuccine that has been lightly tossed with butter. This lamb is very forgiving: it is ready to eat straight from the oven, or it can be set aside ...

Slow-Cooked Porchetta-Style Roast

Porchetta—highly seasoned, deboned, stuffed and roasted whole pig—is a marketplace staple in many parts of Italy. Here is a simplified home-cooked version that still has all the flavors of the original. Serve it as a main course or stuffed inside crusty rolls for lunch. The pork must be refrigerated overnight before cooking, so place an order with the ...

Noodle Salad with Pork and Asian Lime Vinaigrette

Chinese egg noodles are a versatile ingredient for soaking up flavor and making a salad into a heartier main-course dish. Regular vermicelli pasta may be substituted.

Salmon Tacos with Mango-Avocado Salsa

If you’re lucky enough to have a source for freshly made corn tortillas, you’ll want to use them in this recipe. Try to purchase wild salmon rather than farmed—not only is it a more sustainable option, but it’s more nutritious and flavorful, too.

Arroz con Pollo

For a quick paella, use 3 Tbs. chopped fresh marjoram in place of the oregano, substitute 1/2 cup dry white wine for an equal amount of the broth, and stir in 1 cup frozen peas with the tomatoes. You can also add Manila clams, shrimp or sliced Spanish chorizo during the last 10 minutes of cooking.

Salmon Burgers with Shaved Fennel and Olive Tapenade

These quick, juicy salmon burgers are a delicious way to get your omega-3 fatty acids—and more. In addition to its delicate anise flavor and delightful crispness, fennel offers a unique array of antioxidants and vitamins that reduce inflammation and boost the immune system.

Ginger Salmon Cakes

Steamed bok choy makes a wonderful accompaniment to these Asian-inspired salmon cakes.