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Bacon Wrapped Pig Wings

Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor and keeps the loin meat from getting dry. These...

Author: Ray "Dr. BBQ" Lampe

Grilled Peaches and Ricotta

Author: Victoria Granof

Blueberry Crumb Bars

Author: Lisa Zwirn

Basic Barbecue Sauce

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...

Author: Steven Raichlen

Grilled Tandoori Lamb

Author: Mark Bittman

Agave Sweetened Orange Orange Pekoe Tea

Sweet tea recipe from Bryant Terry, boosted with fresh orange and lemon juice.

Author: Bryant Terry

Mixed Berry Pie Bars

If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.

Author: Rhoda Boone

Summer Berry Pudding

Author: Chris Ford

Sweet Pickle Potato Salad

The secret to this version of potato salad is sweet pickle relish-not diced cucumbers, dill pickles, or cornichons.

Author: Alexander Smalls

Summer Peach Pie with Vanilla and Cardamom

Author: Jeanne Thiel Kelley

Anchovy Butter

Author: Bon Appétit Test Kitchen

Grilled Fish Tacos

These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty...

Author: Steven Raichlen

Red Curry Peanut Sauce

Author: Steven Raichlen

Grilled Zucchini Pepper Salad

Author: Ruth Cousineau

Barba Yianni's Grilled Lamb

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with...

Author: Bruce Aidells

Cold Cucumber Sauce

Author: Jasper White

Curried Chicken Sandwich

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...

Author: Alison Roman

Chicken With Olive Tapenade

Author: Marge Perry

Grilled Corn on the Cob with Salt and Pepper Butter

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Author: Anna Stockwell

Fresh Stonefruit Chutney

Author: Jill Silverman Hough