Roasted Beet and Chèvre Grilled Cheese

The famous salad duo gets warm and toasty. (By Kate Ramos)

Bourbon-Marinated Flank Steak

Bourbon and Dijon mustard make for a tender, boozy flank steak. (By Amy Wisniewski)

Pickled Ramps

A different kind of pickle, made from wild leeks. (By Adapted from David Chang)

Stuffed Bell Peppers with Feta and Herbs

Mint, dill, and golden raisins dress up grilled peppers. (By Kate Ramos)

Rib Steaks with Spice Rub and Green Bean Salad

Add another layer of flavor with a spice rub. (By Francine Maroukian)

Vegetarian Pelau–Stuffed Peppers

Packed with flavor. (By Amy Wisniewski)

Grilled Lime Pound Cake with Raspberry-Kirsch Sorbet

A delicious finish to an alfresco meal. (By Kate Ramos)

Steak Salad with Tomato Vinaigrette

Have your steak and eat it too (in a salad). (By Francine Maroukian)

Banana and Fromage Blanc Grilled Cheese

Cinnamon raisin bread just found two new buddies. (By Amy Wisniewski)

Grilled Chocolate Sandwich

Crusty bread stuffed with dark chocolate, sprinkled with cinnamon sugar, and served with ice cream. (By CHOW Food Team)

Baklava Sundae with Grilled Peaches

Top this with a drizzle of ouzo for a grown-up dessert. (By Aida Mollenkamp)

Grilled Corn with Cayenne, Lime, and Cotija

Top it with a squeeze of lime for corn Latin-style. (By Kate Ramos)

Rosemary and Garlic Roasted Potatoes

Crunchy, crusty potatoes with a hint of herbs and garlic. (By Aida Mollenkamp)

Grilled Greek Salad

Kebabs of cheese, red onion, and tomato served with charred romaine. (By Aida Mollenkamp)

Zucchini Blossom Tacos

Irresistible when topped with Cotija and avocado. (By Aida Mollenkamp)