Anguilla alla Griglia (Italian Grilled Eel with Lemon and Garlic)
Italian grilled eel with lemon, garlic and parsley
What a grill is doing in these recipes
A grill cooks with radiant heat from below (or above, depending on the design), plus convection from hot air moving around the food. That combination encourages fast surface browning and a lightly smoky, charred edge, especially when fat drips onto a hot surface and vapour rises back up. Grilling is not the same as barbecuing low and slow, and it is not the same as oven grilling (broiling), even though the flavour cues can overlap. Many grill recipes rely on two-zone cooking: a hotter area to sear and a cooler area to finish cooking more gently. If a recipe mentions a lid, it is usually aiming to trap heat so thicker foods cook through before the outside over-colours.
Top picks in Grill
Tteokgalbi (Korean Grilled Beef Short Rib Patties)
Korean beef short rib patties with soy, garlic and pear
Argentine Asado with Chimichurri
Grilled ribeye served with parsley and garlic chimichurri
Vietnamese Herb Chicken Bowl with Jasmine Rice
Grilled chicken bowl with jasmine rice, herbs and dressing
Moo Ping (Thai Grilled Pork Skewers)
Thai grilled pork skewers with coconut milk and fish sauce
Italian Protein Salad with Chicken, Cannellini Beans and Rocket
Chicken and cannellini bean salad with rocket and lemon
Common grilling mistakes and the fixes that matter
Food that sticks is often a heat and timing issue rather than a lack of oil. A properly heated grill helps proteins release once a crust forms; if you try to move them too soon, they tear. Flare-ups are usually driven by dripping fat and sugary marinades. Keep a cooler zone ready, and move food away from flames rather than repeatedly flipping in place. If the outside is charring before the centre is done, the grill is too hot for the thickness. Start on a cooler area, or sear briefly then finish with the lid down. Finally, don’t underestimate carryover heat: taking food off just before it seems “perfect” often prevents dryness, especially with lean cuts and fish.
All recipes in Grill
Grilled Octopus with Lemon, Garlic and Oregano
Simmered then grilled octopus finished with lemon juice, olive oil, garlic and oregano
Paneer Tikka Masala
Marinated grilled paneer simmered in a smooth tomato and cashew masala with cream
Grilled Sea Bream with Lemon and Oregano
Sea bream grilled until crisp, finished with lemon, oregano, garlic and olive oil
Lamb Scottadito with Salsa Verde
Charred lamb cutlets with lemon and rosemary, finished with bright salsa verde
Grilled Sea Bass with Fennel and Pastis
Sea bass topped with tender fennel and pan juices finished with lemon
Tuna Melt on Sourdough with Cheddar
Sourdough topped with creamy tuna and celery, finished with cheddar grilled until golden
Farro Salad with Grilled Vegetables (Insalata di Farro con Verdure Grigliate)
Italian farro salad with grilled courgette, aubergine and peppers in a lemon dressing
Tacos de Asada (Grilled Steak Tacos)
Tacos de asada with lime-seasoned grilled steak and fresh tomato salsa
Grilled Chicken Poke Bowl
A rice poke bowl topped with grilled chicken, cucumber, edamame and avocado.
Grilled Dover Sole with Brown Butter and Capers
Dover sole grilled and topped with hot brown butter, capers and lemon
Modern Lamb Köfte Bowl with Bulgur and Yoghurt Sauce
Grilled lamb köfte with bulgur, cucumber tomato salad and lemony yoghurt sauce with sumac
Fiesta Chimichurri Steak (Grilled Steak with Parsley Sauce)
Beef steak grilled and served with a sharp parsley chimichurri sauce and lemon
Choose grill recipes by what you need the heat to do
For thin, quick-cooking foods, look for recipes that lean on direct heat and short contact time: skewers, sliced vegetables, prawns, thin steaks and flatbreads all benefit from fast browning. For thicker pieces, choose recipes that build in a gentler finish, often by using a lid, indirect heat, or a two-stage approach. If a recipe uses a glaze or sweet sauce, expect it to go on late, once the surface has already coloured, to reduce burning. For delicate foods, recipes that specify a grill basket, foil, or a plancha-style surface are usually aiming to prevent breakage and sticking. When the goal is simply even cooking with less smoke, a heavy frying pan or oven tray can be the more predictable route.
Where to look next
If you want to compare outcomes rather than equipment, browse by Cooking method to see when grilling is used for searing, charring or finishing. Difficulty is also useful here: some grill recipes are straightforward, while others depend on confident heat control and timing cues.
Bake
Francesinha (Porto Sandwich with Beer and Tomato Sauce)
Toasted Porto sandwich with meats, melted cheese and beer sauce
Simmer
Advocaat (Dutch Egg Liqueur)
Thick Dutch egg liqueur made with brandy and vanilla
Simmer
Albóndigas en Chipotle (Beef Meatballs in Chipotle Tomato Sauce)
Beef meatballs simmered in smoky chipotle tomato sauce
Boil
Warm Stamppot Andijvie (Dutch Mashed Potatoes with Endive)
Warm Dutch potato and endive mash with mustard
Easy
Shrimp Tacos
Shrimp tacos with lime, cabbage, avocado and sour cream
Easy
Grilled Cheese Sandwich with Tomato Soup
Cheddar grilled cheese served with smooth tomato soup
Medium
Steak au Poivre with Pommes Frites
Pepper-crusted steak with cognac cream sauce and pommes frites
Easy
Minestrone Genovese with Pesto
Vegetable, bean and pasta soup finished with basil pesto
Frequently asked questions
Is grilling the same as barbecuing?
Not necessarily. Grilling usually means cooking over relatively high heat for quicker browning, while barbecuing often refers to lower, slower cooking with smoke. Some recipes blur the line, but the heat level and time are the practical difference.
Do I need a lid to grill?
A lid helps when you need the heat to circulate so thicker foods cook through without the outside burning. For very thin foods, an open grill can be easier because you can watch browning closely.
Why does food stick to the grill grates?
Sticking often happens when the grill is not hot enough, or when you try to turn food before a crust has formed. Preheating and giving the food time to sear usually helps it release.
How do I stop flare-ups?
Flare-ups are commonly caused by dripping fat or sugary marinades. Keep a cooler zone, move food away from flames, and add sweet glazes towards the end rather than at the start.
Can I grill vegetables without them falling through?
Yes. Recipes may use larger cuts, skewers, a grill basket, foil, or a flat metal surface so smaller pieces don’t drop between the grates.
When is a frying pan a better choice than a grill?
When you want steady, even heat with less smoke, or when the food is very delicate. A heavy pan can also give good browning without the flare-up risk of dripping fat.
Grill with a plan, not just high heat
The most reliable grill cooking comes from matching heat level to thickness, and keeping a cooler area ready for control. Once you know whether a recipe needs searing, gentle finishing, or both, the rest becomes simple timing and attention.
