Enjoy the smoky flavor of grilled foods even on the busiest of nights. Browse our collection of quick and delicious main-dish recipes and choose from burgers, pork chops, kebabs, and more.

What makes the best burger bun? We think it depends on the patty. In this case, the bold cheddar and horseradish flavors demand something to support them, not overpower them -- like an English muffin, minimal but flavorful.

Serve this darkly crusted pepper steak with a variety of sides -- sliced tomatoes, creamed spinach, bread, and sandwich fixings -- to give your guests the most options.

Add spices and oil to dark rum for a quick and aromatic marinade that adds a sweet, smokiness to grilled shrimp. Serve with our Cilantro Dipping Sauce and white rice.

Don't forsake fresh, crunchy veggies just because you're grilling. Top small pizzas, baked on the open flame, with spinach, scallions, tomatoes, and goat cheese for a welcome break from the meat.

If you're fan of a sweet and smoky char, look no further than the barbecue sauce we've created for these chicken wings. Ketchup, Dijon, cider vinegar, and molasses are just a few of the ingredients that give this glaze its sticky kick.

Prepare our vinegary cabbage slaw just ahead of time to let its flavors mingle while you grill well-seasoned fillets of striped bass.

Watch as John Barricelli assembles an authentic Mediterranean lamb, tomato, and mint kebab dish with a side of marinated zucchini.

Burgers made from turkey are leaner than those from ground chuck, but they can still pack a potently beefy punch, as in these patties mixed with Gruyere, scallions, and Dijon mustard.

Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat.

Add a citrusy sizzle to your grill with chicken cutlets quick marinated in lemon juice and oil, paired with no-fuss garlic bread.

Here's a sumptuous steak recipe that you can prepare up to a day ahead of time, letting the meat soak up as much flavor from the balsamic vinegar, rosemary, and sugar as possible.

Grilled pork chops need nothing more than salt and pepper to come of the grill chewy and perfectly seasoned. Pair with a quick cucumber salad for a tart and pleasing contrast.

Grated citrus zest is a wonderful ingredient in grilled dishes because the natural oils burst to life over an open flame, releasing their aroma and their flavors.

We love skewers of thigh meat, like these Cajun kebabs. The dark meat blends perfectly with smoky sausage and stays moist on the grill. And don't forget our quick salad of black-eyed peas and veggies!

It's important to cook pork burgers all the way through, but don't worry: Your meat will stay rich and moist with a little barbecue sauce and chopped onion mixed in the patties.

There's not much heat in this salsa of orange chunks, red peppers, red onions, and mint, but there's plenty of color and bite -- perfect for dressing thick, meaty steaks of grilled tuna.

Portobello burgers are nice and juicy because the underside of the mushroom caps thirstily absorb any marinade you care to use -- in this case, a simple mix of balsamic vinegar, oil, and garlic.

Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers. Pineapple juice pairs with honey to glaze the pork tenderloin, and the chopped chunks are stirred into white rice.

For the best burgers, mix beef with Worcestershire and Dijon mustard to add flavor and moisture on the inside, and season with salt and pepper to enhance those flavors further and contribute to a nice crust.

Today's groceries offer vegetarians plenty of options when grilling, like extra-firm tofu, which here comes off the grill charred and ready for dipping in a tangy ginger-lime-cilantro sauce.

Here's a dish that stretches your wallet, not your limits: grilled potatoes and breasts of chicken, marinated in olive oil and thyme, with plenty of food left over for other future meals.

Feel free to mix it up a little with this fun and surprising take on cheeseburgers. Mozzarella, Gruyere, Havarti, or any good melting cheese works well with the grilling method we lay out here.

Don't go grill-less on a rainy day. Make these flavorful skewers of pork and orange on your stovetop with a grill pan. If that doesn't brighten your day, a sauce of honey and mustard should do the trick.

Flat-iron steaks (dressed here with a relish of grilled tomatoes and scallions) lend themselves perfectly to grilling, with flesh that's marbled and juicy -- and perfectly shaped for handling with tongs.

Tomatoes bubble and blister on an open grill, intensifying their juice and hopefully getting a nice blistery char. We like to pair them with squash and lemony chicken breasts for a light and summery meal.

Jalapeno is just the most potent of the flavors in the spice paste spread on these pork tenderloins before grilling. Garlic, thyme, coriander, and cumin are also on hand to shape the overall flavor.

Swordfish are among the most steak-like of all fish, with firm, chunky flesh that grills beautifully on skewers. We've added oil pureed with basil and garlic, as well as cherry tomatoes for an Italian-inspired combination.

This recipe calls for easy-to-find precooked brats (look near the other sausages). For fresh ones, increase the grilling time by five minutes, until they're cooked through.

You can make these Mediterranean-style kebabs of chicken, squash, and onions with breast meat, but we like thigh meat, which is naturally more flavorful and picks up our vinegary marinade better.

Topped with creamy ricotta and lightly charred vegetables, these pizzas are thrown together in less than half an hour and are sure to become a family favorite -- one that is truly restaurant-worthy.

Skip the drive-through and get classic burger taste at home. Everyday Food editor Sarah Carey shows you how easy it is and shares her trick for getting the juiciest patties.

Here's a nutty, well-spiced spin on veggie burgers: chickpeas, scallions, peanuts, and spices blended with bread to form firm patties that crust deliciously on the grill.

Grilled on sliced pork loin (a boneless stand-in for pork chops), Dijon mustard will meld with the meat's natural juices as it intensifies over the flame, creating a delectable sauce.

There's a hint of Mexico in this grilled chicken dish, with its lush sauce of pureed pumpkin seeds, garlic, cilantro, and jalapeno.

An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.

If you're looking for a bold turkey burger, this recipe should hit the spot. Minced jalapenos add welcome heat, while shredded Monterey Jack makes for a juicier, more savory patty.

Sumptuous cubes of pork alternate with tender slices of apple in this crowd-pleasing dish. Basted in a simple apricot and tomato barbecue sauce, no one will be able to resist!

The tint of red in these juicy Indian-style chicken burgers comes from the mixture of paprika, cumin, cardamom, and cayenne that permeates every bite.

It's nice to have something cool and leafy to serve next to grilled meats, like the lemony salad of bulgur, parsley, cucumber, and tomato we've paired with grilled chicken thighs.

Thick sirloin steaks don't need anything more than salt and pepper in order to be grilled to succulent perfection. After the grill, however, why not try one of our three favorite toppings?

Don't let your tuna steaks steep too long in our Japanese marinade. Just a quick 30-minute soak will add flavor; any more, and you risk toughening the meat.

Add lemon wedges to skewers of lamb for an additional splash of color and flavor. Both the aromatic fruit and the meat grow sweeter over the flame.

Watch as Everyday Food editor Sarah Carey shows you her secret for making a lean but flavorful pork loin. (Hint: It has to do with an Asian-inspired marinade.)

With their rich, buttery texture, scallops are made for the grill, and also made for the glaze of honey and orange juice that we've created here. Baste rather than marinate for a thinner, more well-browned result.

A quick stew of poblanos, tomatoes, and lime juice serves as a thick and juicy sauce for sliced skirt steak, grilled to medium-rare (or however you like!) in this smoky, eye-catching dish.

We sprinkle these turkey burgers with chili powder before grilling, rather than mixing it into the meat, so a peppery crust will form -- then we double down on the heat with a slice of pepper jack.

Watch as John Barricelli substitutes lamb for beef, giving basic burgers a flavorful Greek twist.

Watch as Martha shares a delicious recipe for chicken burgers.

Here's a Latin-inflected dish that starts out with a seemingly Asian marinade of pineapple and soy, but quickly moves south of the border once poblanos and cilantro are added to the mix.

Cherries aren't only for jams and pies -- these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish.

Cucumbers are renowned for their crisp, straight-from-the-garden appeal, but even they can benefit from a quick turn on the grill.