Eric Werner

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip.

In this recipe, pineapple makes a fantastic marinade that caramelizes on the grill to create a tasty crust on chicken breast.

It’s really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.

Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.

Steep cucumber and mango in the wine for three hours or longer for maximum flavor. Once the fruit sinks, the wine is ready.

The longer the tequila is infused with the chiles, the hotter it gets.

A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.

First, tenderize the octopus by simmering it at a low boil for about an hour (ignore the myths about adding vinegar or a cork from a bottle of wine). Then char it on the grill to crisp the skin.

Watermelon takes on a nice char on the grill. Don't fiddle with the pieces; just flip them when it's time.

You need to start making this dish the day before you serve it, but the crispy, succulent result is well worth the effort.