Chris Schlesinger

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

No bottled tomato sauce can equal a simple homemade one—especially when the robust flavor of the grill is added to the mix.

Incredibly rich and flavorful, skirt steak is ideal for this particular salad, but you can also use any other type of steak you might happen to have left over from yesterday's dinner.

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern—inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

Mushrooms in general are great for grilling, and portabellas—which not only have a wonderful, earthy flavor but are also large enough to be easy to handle on the grill—are perhaps the best of all.

Clams are excellent on the grill. The tinge of smokiness perfectly complements their briny flavor, and, conveniently enough, they pop open when they are done cooking. Combined with crisp bacon, they’re the foundation of a very easy yet very flavorful pasta sauce.

Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

These wings are great to gnaw on while you're diligently grilling the main course and sipping a cold one, as my Basque friend Juan Riesco often demonstrated to me. The level of heat is up to you—the Tabasco is your fuel. Serving Suggestions:
These are excellent "tapas"-style appetizers. Serve them at a large cocktail party along with some other Mediterranean-inspired appetizers.

Across Southeast Asia, roadside vendors with small hibachis grill up delicious skewers and other street snacks. Inspired those fresh, tasty treats, this appetizer features grilled shrimp served with two simple yet boldly flavored dipping sauces.

In this supereasy, Japanese-inspired dish, salmon is glazed with salty-sweet hoisin sauce and served with a fresh, tangy relish of plums and ginger.

The smoky aroma of lamb grilling on skewers is ever-present across the Middle East. Here, the meat is flavored with traditional spices and a minty, sweet-and-hot glaze. Fresh figs and thick slices of eggplant make the perfect accompaniments.

This version of the famous jerk method from Boston Bay in Jamaica is a classic example of why spice pastes work so well in grilling: They're easier to make and impart flavors more directly than a liquid marinade. Sweet-and-sour chutney and an incendiary but hyper-flavorful Scotch bonnet pepper sauce complement the chicken. You probably won't use all the sauce, but extra keeps, covered and refrigerated, indefinitely. Important note: This dish is EXTREMELY SPICY. While adored by spicy-food lovers for their distinctive flavor, the Scotch bonnet peppers that feature prominently here are some of the hottest chiles you can find. If you prefer a lower heat level, you can dial it down a bit by removing the seeds (which contain much of the heat) from the Scotch bonnets or substituting another type of fresh red or green chile that packs less of a punch.

This Latin-inspired combination of flavors works well with smoky grilled pork, and the crispy cumin crust is complemented by both the heat and sweetness in the salsa. These thick-cut chops taste just as good cold — if there are any left.

If your mushrooms are dirty, allow time for wiping them clean with slightly dampened paper towels before lighting the charcoal.

To minimize untended grill time, bring the stuffing and reserved cheese to the grill along with the mushrooms.

Colossal shrimp make a stunning presentation, but jumbo shrimp will also be pretty.