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05/24/2011
Satay Udang (Shrimp Satay)
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Issue #138
05/12/2011
Shish Kebab
This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002).
Issue #138
04/14/2011
Beef Satay
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
Issue #138
04/14/2011
Hoi Malaeng Puu (Southern Thai-Style Mussel Satay)
This satay has a tangy fieriness, imparted by red curry paste and tamarind.
Issue #138
04/14/2011
Satay Kambing (Lamb Satay)
A sweet-and-sour marinade typifies this west Javanese-style satay.
Issue #138
04/14/2011
Muu Satay (Thai Pork Satay)
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
Issue #138
04/14/2011
Satay Ayam (Chicken Satay)
These Malaysian chicken kebabs are marinated in a spice market's worth of seasonings, from ginger to fennel to coriander.
Issue #138
04/14/2011
Kafta (Lebanese Beef Kebabs)
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011).
Issue #138
04/14/2011
Lemongrass Pork Satay
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Issue #138
04/14/2011
Satay Lilit (Balinese Tuna Satay)
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006).
Issue #138
04/14/2011
Reshmi Kebab
These fragrant chicken kebabs hail from North India.
Issue #138
03/18/2011
Mixed Grilled Seafood
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Issue #136
08/17/2012
Grilled Scallops with Yuzu Kosho Vinaigrette
Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
Issue #135
08/10/2012
Eggplant and Parsley Dip (Melintzanosalata)
Chiles lend heat to this smoky dip from Kea, Greece.
Issue #131
07/13/2011
Grilled Sea Bass Wrapped in Fig Leaves (Lavraki Stin Schara)
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.
Issue #131
07/18/2010
Pork Kebabs (Souvlaki Hirino)
Oregano and garlic give these grilled pork kebabs their signature flavor.
Issue #131
07/15/2010
Roasted Lamb with Rosemary (Arni me Dendrolivano)
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
Issue #131
07/13/2010
Grilled Sea Bream with Lemon, Olive Oil, and Oregano (Psari Psito)
Greek cookbook author and journalist Aglaia Kremezi uses this traditional recipe to highlight the superior flavor of freshly caught fish.
Issue #131
04/03/2013
Pasta with Grilled Artichokes
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Continue...
Issue #130
05/27/2011
Grilled Lobster with Cilantro-Chile Butter
Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful.
Issue #130
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