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03/21/2013
Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic New Orleans recipe.
Issue #155
12/07/2012
The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos.
Issue #152
11/14/2012
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
Issue #152
11/07/2012
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
Issue #151
09/12/2012
Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.
Issue #150
09/11/2012
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Issue #150
07/16/2012
Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.
Issue #149
07/16/2012
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Issue #149
06/12/2012
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
Issue #148
03/17/2012
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
Issue #146
02/20/2012
A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs.
Issue #145
02/18/2012
This creamy codfish mousse is delicious served with char-grilled squares of polenta.
Issue #145
03/21/2012
Sweet king crab legs gain a smoky edge when grilled. This recipe is adapted from one in For Cod & Country (Sterling Epicure, 2011) by Barton Seaver.
Issue #144
01/31/2012
Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
Issue #144
01/23/2012
These simple skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable.
Issue #144
11/09/2011
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
10/31/2011
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
08/03/2011
Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us.
Issue #140
08/01/2011
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.
Issue #140
07/11/2011
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
Issue #140
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