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Tandoori Style Roast Chicken

Author: Diane Rossen Worthington

Salt and Vinegar Potato Salad

Author: Maggie Ruggiero

Grilled Lemon Oregano Chicken Drumsticks

Author: Maria Helm Sinskey

Soy Marinated Fish

Author: Grace Young

Scallop Crudo

Author: Jean Georges Vongerichten

Chinatown Char Siu Barbeque Ribs or Pork

Author: Craig "Meathead" Goldwyn

Grilled Chicken Hearts

Author: James Beard

Grilled Jerk Pork With Curried Peach Relish

Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.

Crispy Turmeric and Pepper Spiced Chicken Wings

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

Author: Andy Baraghani

Shark and Bake

Author: Virginia Burke

Chinese Barbecued Pork

Author: Su Mei Yu

Grilled Fish

Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...

Author: Nancy Harmon Jenkins

Chicken Yassa

Author: Jessica B. Harris

Lamb Kabab

Author: Najmieh Batmanglij

Spicy Lemongrass Tofu

Author: Mai Pham

Tarragon Lime Chicken

Author: Rosemary M. Wyman