Boletus edulis–that’s the fancy-pants name for porcini–is hardly a come-hither sort of name, but with a taste like this, who cares?

This duck is so imbued with the fragrance of lychee, black tea, star anise, cardamom, and cinnamon, among other spices, there’s no room left for the quack.

Relax. We’re not suggesting you grill song birds. This recipe calls for a different type of dove. Scout’s honor. You’ll change your tune when you taste it. Trust us.

The quintessential summer sandwich, this stack is stuffed with eggplant, bell peppers, red onions, zucchini, squash, and goat cheese. Open wide.

Well, why not grill clams? It’s a tradition, in tandem with a splash of sake and soy, that’s endured in Japan for centuries. One taste and you’ll understand why.

If you’re a fool for sweet nougat and can’t get enough lovely nectarines in season, just wait until you try them in tandem, warm and fragrant from the grill.

Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a new bird for you. It’s called guinea, and once you try it, there’s no going back.

Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.

“Wow, wow, wow. We wanted a lot more…and still more…and still some.” That’s what folks are saying about this simple skewered supper. Tempted? We thought so.

Carnivore-embracing, chimichurri-induced happiness can be yours with this fool-proof, fuss-free answer to what’s for dinner. Argentine-approved, too.

Japanese grilling at its sweetest–and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.

Grab your appetite, your beer, and napkins galore, ‘cuz this burger melds Cheddar, crisped onions, and a horseradish-spiked sauce to messy, if great, effect.

Fresh herbs, a squeeze of lemon, and a foolproof grilling technique lend this unforgettable chicken its effusive Greek accent.

Imagine, if you can, a grilling technique that imbues salmon with a touch of smoke yet ensures chunks of pricey fish don’t fall through the grate. You’re welcome.

A Flintstonian porterhouse can be awesome to behold but tricky to cook. Your Fred or Barney may never admit he needs a little help, but here it is, just in case.

A ribeye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes pureed with butter galore do quite nicely.

For this lovely grilled salad recipe, sweet grilled radicchio is tossed with zingy chunks of Gorgonzola and a drizzle of balsamic dressing.

For this boneless pork loin recipe, the whole loin is brined, grilled, and glazed with a spicy brew, then sliced into chops. Juicy and succulent.

This recipe for grilled green broccoli with a garlicky drizzle has an earthy, smoky flavor that’s a great mate for grilled or roasted meats—or on its own.

Beef back ribs, cut from the rib roast or rib-eye steaks, are massaged with a sweet-spicy rub then cooked slowly. Your fav BBQ sauce finishes things nicely.