Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.
Author: Nicole Ponseca
Author: Jill Silverman Hough
Author: Lourdes Castro
The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports...
Author: Mark Bittman
The tang and creaminess of blue cheese makes it a natural match for beefy burgers. Mix high-quality blue cheese right into the patty for the best blue cheese burger recipe you'll ever make!
Author: Elise Bauer
Author: Judith Fertig
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Author: Anna Stockwell
Author: Chris Lilly
Does it get any better than BBQ chicken cooked slowly on the grill and slathered with your favorite barbecue sauce? Here's the best recipe for grilling perfect BBQ chicken for summer gatherings and...
Author: Elise Bauer
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This is the dish that started my love affair with grilling and barbecue. Growing...
Author: Elizabeth Karmel
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh...
Author: Ian Knauer
Author: Debbie White
Author: Kristin Donnelly
Author: Chad Robertson
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Judith Fertig
Author: Rawia Bishara
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Author: Karen Adler
Author: Pat Neely
Author: Reed Hearon
Author: Steven Raichlen
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Author: Anna Stockwell
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Bobby Flay
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Ian Knauer