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05/21/2013
Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak.
Issue #157
05/21/2013
The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce.
Issue #157
05/21/2013
Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad.
Issue #157
05/21/2013
Recipe for chicken infused with a zesty Cuban-inspired marinade and grilled flat on a plancha.
Issue #157
05/21/2013
Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges.
Issue #157
05/20/2013
This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq.
Issue #157
05/20/2013
This robust Asian-inspired sauce adds a balanced sweet and pungent heat as a marinade or baste for all sorts of meats and vegetables.
Issue #157
05/20/2013
Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
Issue #157
05/20/2013
Ripe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness.
Issue #157
05/20/2013
This ultimate cheeseburger is topped with a tangy cream and vermouth sauce.
Issue #157
05/20/2013
This deluxe campfire treat is the ultimate combination of crispy graham cracker, gooey marshmallow, and perfectly melted chocolate.
Issue #157
05/20/2013
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior.
Issue #157
05/20/2013
A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs.
Issue #157
03/20/2013
Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic New Orleans recipe.
Issue #155
05/31/2013
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
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
11/07/2012
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
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