Recipes from Issue #157

When making this deluxe campfire treat, look for square marshmallows—they fit the graham crackers better and give chocolate a wider surface on which to melt. Get the recipe for Ultimate S’more »

Recalling the backyard exploits of a Chinese-American grill master

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior. Get the recipe for Garlic and Red-Miso Porterhouse »

Ripe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. Get the recipe for Tadashi’s Grilled Tomatoes »

This burger, inspired by one created in Modernist Cuisine co-author Nathan Myhrvold’s culinary lab, is topped with a tangy cream and vermouth sauce. Adding egg yolks to freshly ground meat makes for a supremely rich burger. Get the recipe for the Ultimate Grilled Cheeseburger »

Pork loin is lean—wrapping it in bacon helps keep it juicy as it grills. Get the recipe for Bacon-Wrapped Stuffed Pork Loin »

Pork spareribs are marinated and basted in a sweet-spicy sauce, with layers of flavor including sesame, pepper, ginger, hoisin, and garlic in this recipe from Napa Valley winemaker Christopher Vandendriessche.

A thick pistachio puree is folded into a mix of ground lamb and bulgur in these garlicky kebabs. Get the recipe for Ground Lamb, Bulgur, and Pistachio Kebabs (Simit Kebap) »

Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak. Get the recipe for Coffee-and Soy-Marinated Flank Steak »

Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Ask your butcher for bone-in short ribs cut in half crosswise. Get the recipe for Korean Grilled Beef Ribs (Kalbi) »

A zesty Cuban-inspired marinade infuses the chicken with flavor, and grilling it flat on a plancha results in delicious crispy skin.

Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges. Get the recipe for Florentine Steak (Bistecca Alla Fiorentina) »

Sweet corn grilled in its husk is enhanced by an herbal goat cheese compound butter. Get the recipe for Grilled Corn with Herbed Goat Cheese Butter »

Grilled Corn with Pesto

This tangy, fresh-tasting ketchup is easy to make at home.

Grilled Lobster with Garlic-Parsley Butter

Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce.

Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.

This dry-aged rib eye is made extra luxurious by basting it in rendered beef fat. Get the recipe for Grilled Rib Eye with Sweet-Hot Pepper Sauce »

These shrimp are cooked in a hot cast iron pan with tons of garlic and red Thai chiles.

Chile heat brings out the sweetness of whole red snapper in this Jamaican recipe.

Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.

These Asian style ribs are marinated in a pungent paste made with fish sauce, lemon grass, and garlic and are served with a flavorful chili and lime spiked sauce.

In India, these ribs would be cooked in a tandoor, a clay oven. To achieve a similar oven-roasted effect on a charcoal or gas grill, cook the ribs over indirect heat, then finish them with a sear directly over the fire. Get the recipe for Indian Lamb Ribs (Tandoori Champ) »

Heavily spiced and intensely garlicky, this charcoal-grilled chicken can be found at roadside restaurants all over Panama, served with rice and fresh avocado.

These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil.

Double-skewering scallions ensures they don’t fall through grill grates and allows for easier basting and flipping.

This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.

A twist on the British classic, this summer cooler takes on spicy, herbal notes from Kaffir lime leaves, while strawberries lend sweet balance to the pleasingly bitter liqueur. Get the recipe for Strawberry Pimm’s Cup »

This lemonade gains herbaceous depth from lavender and thyme, while vodka delivers a good, clean punch.

Canned frozen limeade intensifies the citrus flavor of this slushy Mexican-inspired libation. Get the recipe for Frozen Limeade Margarita »

For a vibrant drink that’s excellent with spicy foods, try floral, tropical passion fruit juice paired with white rum and cool mint. Get the recipe for Green Monster »

Sweet watermelon balances the heat of Scotch bonnet chiles in this summery tequila-based drink. Get the recipe for Watermelon Cooler »

Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs in this traditional Russian dish. Get the recipe for Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik) »

These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil.