Greg Crawford, Recipe Tester

A modern take on breaded and fried eggplant Parmesan builds layers of smoky, grilled eggplant, fresh basil, and creamy burrata. It’s subtle and superb.

Juicy, seared pork and sweet fruit were made for each other—this jammy, balsamic vinegar-infused sauce proves it once and for all.

Simple enough for a weeknight. Sophisticated enough for weekend entertaining. And it’s definitely as good as you remember, too.

With its simple, soulful dry rub and foolproof instructions, this smoked pork butt means no more standing in line for takeout ‘cue. Here’s how to make it at home.

Perfect for lovers of Indian spices as well as those who want a gentle introduction to that cuisine. Full of flavor yet not overly spicy.

Indulge your primal human instinct to throw some meat down on fire. [Insert caveman roar of satisfaction here.]

A make-at-home riff on the grilled chicken you may have experienced at Vietnamese restaurants. An astoundingly quick marinade infuses the chicken with flavor in no time.

Dressed in a succulent citrus marinade, these sweet marshmallows from the sea are a cinch to make. In the time it takes to heat the grill, they’ree infused with flavor and ready to roll.

Our recipe testers called these potatoes “pure heaven,” “yumminess,” and “genius.” That’s just a few of the rave reviews we heard for these delicately flavored spuds.

Juicy, tender, and subtly spiced, this Texas-style chicken is as good as barbecue gets with its intriguing four-ingredient spice rub that beautifully melds heat with sweet.