The Daily Grill: October 2016

The secret to this dish, a chargrilled homage to Gulf oyster houses, is a knockout garlic-herb butter.

Loads of flavor come from a simple combo of olive oil, garlic, and reduced white wine that serves as both a basting liquid and a dressing for the herbaceous salad.

This beautiful flank steak comes together in a snap and uses only 5 ingredients. Top with cherry tomatoes and basil leaves just before serving.

Anchovies give this grilled pizza an irresistible briny flavor, but if your companions simply can't be convinced to top their pizza with them, sub prosciutto.

Serve grilled pork tenderloin with buttery corn on the cob and lemony potato salad for a fresh summery meal on the porch.

Give taco night a Vietnamese twist with steak and an addictive sauce made from fish sauce, garlic, Thai chiles, and garlic.

Strawberry shortcake takes on a new meaning when grilled and served on skewers. This sweet treat is perfect for summer and great to serve at parties.

You're going for the glorious grill marks on the corn and asparagus to pair with sweet crab and spicy jalapeño pepper.

Kale Caesar Salad with Grilled Shrimp is just as tasty as it is nutritious. Healthy kale is combined with homemade Caesar dressing and fresh-off-the-grill shrimp for a hearty meal.

Grilled in its husk, the corn takes on a wonderful, lightly charred flavor while its sugars caramelize and intensify.

Pomegranate molasses brings tartness, and the feta adds a salty finish to this hearty side dish. Freekeh is a whole-grain cracked wheat with a nutty flavor and texture. If you can't find it, bulgur will work as well.

Salmon is king in this gorgeous summer dish. We can't get enough the bright tart acidity of the salsa with the charred mellowness of the salmon.

A sandwich for dinner makes perfect sense when it's as elegant as this one, with hot-off-the-grill swordfish and the tang of preserved lemon and olives.

Equal parts salad and pizza, this hearty pie is a fresh, new spin.

Our Grilled Tomato Marinara and fresh mozzarella take this veggie-centric meal over the top.

Fire up the grill for these filling open-face sandwiches. The chicken only requires a short marinade time of 10 minutes.

Juicy blueberry-peach salsa pulls sweet and savory double duty when spooned over grilled pork chops. Pair leftovers with your favorite cheese.

It's a party of fresh veggies tonight! Don't forget the veggie vinaigrette—it seals the deal.

Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week.

This chicken dish is all flavor and no fluff. A salad of Thai basil and sweet basil gets a little crunch from fresh cucumber.

Juicy shrimp and crispy chickpeas come together in a satisfying salad for less than 300 calories.

The smoky Cedar Plank-Grilled Salmon stands up nicely to the spicy sweetness of the tropical Mango Kiwi Salsa. Make sure to prepare the Mango Kiwi Salsa before the Salmon so the flavors have time to meld.

Grilling adds a smoky dimension to Spain's favorite summertime soup. The trick is to grill the veggies over a screaming-hot fire, just long enough to char the exterior while leaving the vegetables raw in the center

Grill corn and peppers until you get a nice char before tossing with rotisserie chicken and creamy vinaigrette.

A classic Italian pairing of orange and fennel livens up basic chicken. The sauce turns into a light glaze when brushed on the chicken at the end, but could also work as a marinade if you have time.

Blue cheese, fresh rosemary,prosciutto, and perfectly charred peaches come together in a euphoric main dish or appetizer salad.

This all-purpose, easy summer side goes great with just about any main dish.

Pineapple and onion are grilled until slightly caramelized, adding a complex sweetness perfect for meats, like grilled pork, or mild grilled fish such as flounder, catfish, or tilapia.

Eat these over-the-top burgers with a knife and fork, or set out a pile of napkins. It's going to be a mess!

Cedar planks lend this dish a pleasant smokiness. If you don't have planks, cook the zucchini halves directly on the grill.

This quick dish is a study in balance: Sweet, spicy, sour, and salty flavors come together ­harmoniously and for maximum effect.