Grilling is a way of life in Australia. For our version of an Aussie summer barbie, we take a cue from cooks down under with an array of simple dishes that carry big flavors, such as lobster with garlic-parsley butter and lamb burgers with smashed avocado and red onion aïoli.
Putting food to fire has global appeal, which means there are plenty of flavors and techniques to be learned from grilling traditions around the world. Whether you're looking to master the art of succulent ribs or create the perfect cheeseburger, we've got the ultimate collection of grilling tips, tricks, and recipes.
In Uruguay, a nation of gauchos and cattle, nearly every cook has a way with the grill. These travel photos, by photographer James Fisher, first appeared with Shane Mitchell's story "Art of the Parrilla."
In Uruguay, a nation of gauchos and cattle, nearly every cook has a way with the grill. To read more about grilling in Uruguay, see Shane Mitchell's story from our June/July 2013 issue, "Art of the Parrilla."