Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.
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.
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.
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes.
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
This recipe comes from Ristorante La Botte in Stresa.
Grill these oysters over grapevine cuttings if you can get them.
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Grilling imparts a smoky flavor to these delicate spears.
This is our adaptation of a popular Iranian dish made with beef, lamb, and a pinch of saffron.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
The higher the meat's fat content, the juicier the burger will be but the more it will shrink; we prefer 80 percent lean beef.