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.
Simple tools make all the difference when grilling yakitori. Here are the four essentials to have on hand. These first appeared in our June/July 2013 issue along with Tadashi Ono's article The Japanese Grill.
Most Asian markets sell sliced beef short ribs, or kalbi, to use in Korean barbecue. If you opt to cut them yourself, aim to make them as thin as possible—placing the short ribs in the freezer for 15 to 20 minutes before slicing and using a sharp knife helps.
See the recipe for Kalbi (Korean Grilled Beef Ribs) »
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...