12 crowd-pleasing grilling recipes for your 4th of July cookout

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.

The Fourth of July weekend practically demands that we revel in the smoky, charred deliciousness of grilled foods. Last week, L.A. Times Food published a package about grilling in L.A. Stories of a cookbook author’s al fresco asada, an Armenian grocer’s backyard barbecue and what locals prepare at the park reveal a microcosm of the many culinary traditions centered around cooking with fire that contribute to L.A.’s diverse food scene. And if you prefer not to stoke the fire, talented pitmasters serve up first-rate barbecue all over town. To grill yourself in your own yard or outdoor space, these recipes recall some of the flavors that contribute to making L.A. such a bastion of culinary culture. They are all crowd pleasers.

Fresh figs are sweet, juicy treats made even more so once the sugars have caramelized and charred after a few moments on the grill. The almost candy-like fruit is balanced by the spicy bitterness of radicchio and augmented by the tangy goat cheese and licorice-y fennel. It all adds up to a rather sophisticated flavor profile despite the seemingly simple origins. The salad will be a welcome addition to your summer repertoire.

The Japanese fast food onigiri is made with rice. It somewhat resembles sushi rolls, but fundamentally they are two different things. Sushi’s focal point is the fish, where onigiri is more about eating rice that is formed into different shapes that often encase a flavorful treat. Use onigiri molds to help shape them. Fill them with umeboshi (pickled plum), seasoned bonito flakes, grilled salmon or whatever you have on hand. Grilling and basting with a miso sauce add a whole new flavor dimension.

Grilled soup? Yes. Well, sort of. OK, so the broth itself is not grilled, but the fennel is and it adds a lovely smoky flavor to the creamy garlicky broth. The grapes — also grilled — add a smoky sweetness that plays well with the anise flavor of the fennel. A few minutes over the coals (or under the broiler), some time in the fridge and a whirl in the blender is all it takes.

This grilled chicken gets a bit of spice from gochujang, the Korean fermented soy paste with red chiles. Want more of a kick? Add more gochujang to the salty-sugary glaze. The tang and sweetness are balanced with a splash of fresh lemon juice, which also helps keep the chicken juicy. Just be sure to grill it slow and steady at a moderate heat.

More broccoli than beef, this take on the iconic Chinese stir-fry is a bit smokier coming off of the grill than coming out of the wok — and even more delicious. Like the original, it is best served with steamed white rice.

Flanken short ribs cut across their bones into thin slices that feature three to four short pieces of bone with a generous portion of meat around them distinguish L.A. kalbi from the kalbi in Korea, traditionally made with butterflied English-cut short ribs, which are cut down the length of the bone. Regardless of the cut, the ribs are marinated in a sweet and savory sauce that typically includes some type of fruit such as Asian pear. Garlic, ginger, soy sauce and maple syrup round out the flavor while toasted sesame oil enhances the umami. Steamed white rice is the perfect accompaniment. For a little more heat and some crunch, add fresh sliced chiles and scallions.

Teriyaki sauce is salty from soy sauce, sweet from mirin and gets depth from sake. It works as a grilling sauce for just about anything — in this case salmon. Even better, you can cook the sauce right on the grill alongside the salmon — or whatever other proteins and vegetables you are grilling — and slather it on once it has simmered and reduced.

The mashup of chermoula and salsa verde adds character and dimension to smoky grilled asparagus. In addition, the tostadas feature accompaniments such as serrano chile aioli, cheese, pickled onion, fresh herbs and edible flowers. Serve them fully assembled or set up a tostada bar and let guests compose their own.

The marinade for these chops is fragrant with fish sauce, lemongrass, shallots, chiles and garlic. The sugars caramelize on the outer surfaces, creating juicy meat inside those crackly charred edges. Be sure to use bone-in chops as they are the most flavorful. The nuoc cham is made here with radishes, which gives it a more peppery edge than the more commonly used carrots. For the full low-down on how to grill the most succulent pork chops, check out these tips.

Whole fish makes a stunning centerpiece for the table. Wrapping it in a banana leaf gives it even more visual cachet. The wrapper also keeps the fish moist while allowing it to take on a smoky depth that is complemented by the creamy, tangy butter sauce spooned over it before serving. Bonus: The banana leaf also keeps the fish from sticking to the grate. The recipe specifies rock fish but any firm-fleshed white saltwater fish will work here.

A simple slathering of mayonnaise on the cut edges of avocados allows for a smooth, easy release from the grill grate — a technique that keeps burgers, steaks and fish from sticking to the grill as well. The charred avocado flesh is topped with cherry tomatoes in a piquant vinaigrette. The salad is a wonderful accompaniment to, well, almost anything.

Za’atar, tahini and labneh: Each is wonderful by itself and even more delicious when served in combination. Labneh adds tang to earthy tahini; the za’atar — here made with greens from the carrot tops — brings a dimension of herby grassiness; and it all complements the sweetness of the caramelized, grilled carrots. Any other roasted vegetable will work here as well.