The summer grilling season is upon us, and so are the vegetables. When it comes to cooking summer's bounty, it is hard to surpass an open fire. Grilling maximizes a vegetable's flavor with minimal ...

For great grilled vegetables that are tender inside and crispy and smoky outside, moderate heat is key. Go too high and the outside will burn while the insides remain unpleasantly crunchy. GRILLED ...

These five easy recipes and tips turn savory charred vegetables into fresh, filling main dishes. By Ali Slagle When the summer sky softens and the grill’s embers flicker, dinner anticipation builds — ...

Getting your Trinity Audio player ready... Smoke is a flavor. So is char. However, when we grill to cook, I believe that by and large we attend to these two less as flavors and more as either an aroma ...

To get grilled eggplant that's silky and smoky—not spongy or leathery—slice it into half-inch rounds, brush it with seasoned oil before and after grilling, and salt it at the right time. I've ...

To make my miso butter, mash together one stick (eight tablespoons or four ounces) of softened salted or unsalted butter, two tablespoons of white miso (also called shiro miso), and two teaspoons of ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Cauliflower is ...

Try these three easy techniques to get more from your market haul. By Tanya Sichynsky If I were to concoct an eau de summer, there are a few must-hit notes: spray-on sunscreen, post-storm petrichor ...

Grilling is a great way to cook and flavor vegetables. They develop a smoky, more intense flavor. It's fun to prepare the whole dinner on the grill by grilling the meat -- in this case pork tenderloin ...

The ultimate reason to grill vegetables is taste: fire almost always makes them taste better. The high, dry heat of the grill caramelises a vegetable’s sugars, intensifying its sweetness. Grilling ...