I caved. After a flurry of effusive smoked cream cheese photos on social media, I needed to explore the hype--and try that smoky cheese.. Enter lump crab. With a crispy, cracker crumb crust and a creamy, decadent base, this dip is perfect for a party snack, appetizer, or tailgate. (You can smoke the cheese up to 3 days in advance, then cook the dip on your grill over indirect heat.) You will absolutely need something crispy (sturdy crackers, toasted bread) to slather it on.

I’m pretty sure it started with Japanese Anime. Years ago, my son Wyatt and I watched the Miyazaki classic “My Neighbor Totoro,” and went on to see all of the director’s films. Food plays an important role in the wildly imaginative animation, so along the way we also developed a fondness for onigiri (stuffed rice balls wrapped in nori), pork dumplings, ramen, and bubble tea. In other words, our cinematic adventures inspired new food adventures.

For a marinade that’s whisked together in minutes, this one delivers incredible ginger, garlic, and umami flavors and creates a beautiful lacquered crust. To make prep even easier, ask your butcher to split the chicken for you, and save the backbone for stock. The ambient heat of the grill roasts the chicken halves evenly, crisps the skin, and adds that distinctive charcoaled flavor.

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Two of our favorite flavors inspire a sweet-and-spicy rub and rich, whiskey-spiked sauce that bring out the best in smoked spare ribs.