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01/26/2010
Sauce vierge is usually a piquant mixture of olive oil, herbs, mustard, capers, olives, and other aromatics. In this version, chiles add a spicy, new-world dimension. Continue...
Issue #113
07/28/2008
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Issue #113
07/28/2008
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Issue #113
07/28/2008
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Issue #113
07/28/2008
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Issue #113
07/18/2008
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
Issue #113
10/02/2007
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
Issue #106
12/20/2012
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.
Issue #103
05/18/2012
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
Issue #103
05/31/2007
Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach.
Issue #103
01/16/2008
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.
Issue #96
05/25/2012
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Issue #95
01/17/2008
Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes.
Issue #95
01/17/2008
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
Issue #95
01/28/2008
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
Issue #93
01/28/2008
The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available.
Issue #93
03/06/2007
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Issue #85
11/16/2007
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Issue #80
03/06/2007
Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick.
Issue #78
03/06/2007
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
Issue #78
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