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06/03/2013
Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs.
Issue #157
05/25/2013
These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns.
Issue #157
05/25/2013
The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note.
Issue #157
05/25/2013
Though the grilled chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well.
Issue #157
05/25/2013
Heavily spiced and intensely garlicky, this charcoal-grilled chicken can be found at roadside restaurants all over Panama, served with rice and fresh avocado.
Issue #157
05/24/2013
In this recipe, lobster is flash-grilled, then poached in its own shell in a pool of melted garlic-parsley butter.
Issue #157
05/24/2013
Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce.
Issue #157
05/24/2013
Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.
Issue #157
05/24/2013
Chef Craig Koketsu brings extra luxury to a dry-aged rib eye by basting it in rendered beef fat. A chunky chile and herb sauce makes a piquant side dish.
Issue #157
05/24/2013
A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye, adapted from a recipe in Francis Mallmann's Seven Fires (Artisan, 2009).
Issue #157
05/24/2013
In the fishing village of José Ignacio on Uruguay's southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill. A cast-iron skillet works just as well.
Issue #157
05/21/2013
Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish.
Issue #157
05/21/2013
Stuffed with spinach and feta and given a hint of heat from red chiles, this makes an irresistible main course. Wrapping a lean cut of meat such as pork loin in bacon helps keep it moist when grilling.
Issue #157
05/21/2013
Pork spareribs are marinated and basted in a sweet-spicy sauce—with layers of flavor including sesame, pepper, ginger, hoisin, and garlic.
Issue #157
05/21/2013
Quick-pickled cremini mushrooms and red onions are a zesty foil for juicy blue cheese-stuffed burgers.
Issue #157
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
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
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior.
Issue #157
04/11/2013
To make chef Erez Komarovsky's charred eggplant, choose young eggplant that haven't yet developed seeds, which can cause bitterness.
Issue #156
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