title: The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish
author:  Chris Schlesinger 
description: &ldquo;<i>The Big-Flavor Grill</i> is simply proof that no one writes better grilling books than Schlesinger and Willoughby. Don&rsquo;t miss out.&rdquo;<br> &mdash;Mark Bittman<br><br>"Chris Schlesinger and John Willoughby's&#160;<i>Big Flavor Grill</i>&#160;will probably transform the way you think about grilling. The pair abandoned the notion that long marinating times are necessary for tender meat and bold flavor, instead opting for zesty, piquant rubs and sauces that save our time and our sanity. This concept is enough to catapult the book to weekday-friendly use all summer long."<br>&mdash;Kate Williams, <i>Serious Eats&#160;</i>
zlib_text:  2 Quick Tips
   
   
  Quick and easy ways to perform everyday tasks, 
  from cracking peppercorns to cleaning up spills.  
  COMPILED BY ANNIE PETITO
   4 Smashed Burgers
   
   
  The best burgers usually revolve around bespoke 
  blends that cook up ultrajuicy, but this diner staple 
  trades on one simple truth: Crust is king.  
  BY LAN LAM
   6 Malaysian Chicken Satay
   
   
  Meet your new favorite grilled chicken dish: It’s 
  deeply aromatic, gorgeously charred, fast to cook, 
  and paired with a peanut sauce you’ll want to eat 
  by the spoonful. BY STEVE DUNN
   8 The Silkiest Risotto
   
   
  Our formula for the sweetest, freshest corn flavor 
  also turns out the most luxurious pot of risotto 
  we’ve ever had. BY ANNIE PETITO
   10 Moroccan Fish Tagine
   
   
  With its vibrant colors, punchy flavors, and 
  straightforward technique, a tagine is just the thing 
  to perk up mild white fish. BY ANNIE PETITO
   12 Spanish Migas
   
   
  This hearty one-dish meal takes leftover bread 
  from stale to sublime. BY ANDREW JANJIGIAN
   
  13 The F