Recipes from Issue #157

Grilled steak, kebabs, chicken and vegetables from around the world, fruity pitcher cocktails, homemade summer sauces and more—here are all 44 recipes from our June/July 2013 issue.

Ultimate S'more
Ultimate S'mores
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.Michael Kraus
Home Fire: Pop's Asian American Grilling Sauce
Recalling the backyard exploits of a Chinese-American grill masterTodd Coleman
Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa
Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa
Sweet papaya and tart ruby red grapefruit juice tame the heat of the Scotch bonnet pepper in the marinade for the steak, while the vegetables for the accompanying jalapeño-laced salsa get charred on the fire along with the meat.Todd Coleman
Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar)
Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar)
This fragrant spice-rubbed grilled chicken was a favorite of former SAVEUR Assistant Editor Felicia Campbell when she was deployed to Iraq.Todd Coleman
Garlic and Red-Miso Porterhouse
Garlic and Red-Miso Porterhouse
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior.Todd Coleman
Tadashi's Grilled Tomatoes
Tadashi's Grilled Tomatoes
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.Todd Coleman
Ultimate Grilled Cheeseburger
Ultimate Grilled Cheeseburger
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.Todd Coleman
Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)
Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)
A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs.Laura Sant
Bacon-Wrapped Stuffed Pork Loin
Bacon-Wrapped Stuffed Pork Loin
Pork loin is lean—wrapping it in bacon helps keep it juicy as it grills.Todd Coleman
Hoisin and Ginger Spareribs
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.Barbara Ries
Blue Cheese-Stuffed Burgers
Quick-pickled cremini mushrooms and red onions are a zesty foil for juicy blue cheese-stuffed burgers. See the recipe for Blue Cheese-Stuffed Burgers »Laura Sant
Ground Lamb, Bulgur, and Pistachio Kebabs (Simit Kebap)
Ground Lamb, Bulgur, and Pistachio Kebabs (Simit Kebap)
A thick pistachio puree is folded into a mix of ground lamb and bulgur in these garlicky kebabs.Todd Coleman
Coffee-and Soy-Marinated Flank Steak
Coffee-and Soy-Marinated Flank Steak
Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak.Laura Sant
Spice-Rubbed Chicken with Duck Sauce
Spice-Rubbed Chicken with Duck Sauce
The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce.Laura Sant
Quick-Pickled Cauliflower
Quick-Pickled Cauliflower
A quick pickle of cauliflower, peppers, and golden raisins is a simple, perfectly acidic counterpoint to a rich main dish like flank steak.Laura Sant
Warm Red Potato Salad
Warm Red Potato Salad
Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad.Laura Sant
Korean Grilled Beef Ribs (Kalbi)
Korean Grilled Beef Ribs (Kalbi)
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.Landon Nordeman
Adobo Chicken Under a Brick
Adobo Chicken Under a Brick
A zesty Cuban-inspired marinade infuses the chicken with flavor, and grilling it flat on a plancha results in delicious crispy skin.Todd Coleman
Florentine Steak (Bistecca Alla Fiorentina)
Florentine Steak (Bistecca Alla Fiorentina)
Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges.Ingalls Photography
Grilled Corn with Herbed Goat Cheese Butter
Grilled Corn with Herbed Goat Cheese Butter
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 »Todd Coleman
Grilled Corn with Pesto
Grilled Corn with Pesto
Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto.Todd Coleman
Homemade Ketchup
Homemade Ketchup
This tangy, fresh-tasting ketchup is easy to make at home.Todd Coleman
Grilled Lobster with Garlic-Parsley Butter
Grilled Lobster with Garlic-Parsley Butter
In this recipe, lobster is flash-grilled, then poached in its own shell in a pool of melted garlic-parsley butter.Mark Roper
Grilled Shrimp Lettuce Cups
Grilled Shrimp Lettuce Cups
Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce.Mark Roper
Grilled Lamb Burgers with Red Onion Aioli
Grilled Lamb Burgers with Red Onion Aioli
Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.Mark Roper
Grilled Rib Eye with Sweet-Hot Pepper Sauce
Grilled Rib Eye with Sweet-Hot Pepper Sauce
This dry-aged rib eye is made extra luxurious by basting it in rendered beef fat.Todd Coleman
Whole Boneless Rib Eye with Chimichurri (Ojo De Bife Con Chimichurri)
Whole Boneless Rib Eye with Chimichurri (Ojo De Bife Con Chimichurri)
A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye.Todd Coleman
Chile-Garlic Shrimp (Gambas Al Ajillo)
Chile-Garlic Shrimp (Gambas Al Ajillo)
These shrimp are cooked in a hot cast iron pan with tons of garlic and red Thai chiles.Todd Coleman
Grilled Snapper with Habanero and Scallions
Grilled Snapper with Habanero and Scallions
Chile heat brings out the sweetness of whole red snapper in this Jamaican recipe.Helen Rosner
Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)
Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)
Though the chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well.Austin Bush
Mexican Pork Spareribs (Costillas Adobadas)
Mexican Pork Spareribs (Costillas Adobadas)
Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.Todd Coleman
Cambodian-Style Ginger Lemongrass Baby Backs (Chrong Chomnei Jrok Oeng)
Cambodian-Style Ginger Lemongrass Baby Backs (Chrong Chomnei Jrok Oeng)
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.Todd Coleman
Indian Lamb Ribs (Tandoori Champ)
Indian Lamb Ribs (Tandoori Champ)
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.Todd Coleman
Pollo Al Ajillo (Panamanian Garlic Chicken)
Heavily spiced and intensely garlicky, this charcoal-grilled chicken can be found at roadside restaurants all over Panama, served with rice and fresh avocado.
Beijing Chicken Wings (Mi Zhi Ji Chi Chuan)
Beijing Chicken Wings (Mi Zhi Ji Chi Chuan)
These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil.Todd Coleman
Grilled Scallion Skewers (Kao Xiang Cong)
Grilled Scallion Skewers (Kao Xiang Cong)
Double-skewering scallions ensures they don't fall through grill grates and allows for easier basting and flipping.Todd Coleman
Stone Fruit Rosé Sangria
Stone Fruit Rosé Sangria
This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.Todd Coleman
Strawberry Pimm's Cup
Strawberry Pimm's Cup
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 »Todd Coleman
Vodka Lavender Thyme Lemonade
Vodka Lavender Thyme Lemonade
This lemonade gains herbaceous depth from lavender and thyme, while vodka delivers a good, clean punch.Todd Coleman
Frozen Limeade Margarita
Frozen Limeade Margarita
Canned frozen limeade intensifies the citrus flavor of this slushy Mexican-inspired libation.Todd Coleman
Green Monster
Green Monster
For a vibrant drink that's excellent with spicy foods, try floral, tropical passion fruit juice paired with white rum and cool mint.Todd Coleman
Watermelon Cooler
Watermelon Cooler
Sweet watermelon balances the heat of Scotch bonnet chiles in this summery tequila-based drink.Todd Coleman
Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)
Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)
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.Todd Coleman
Beijing Chicken Wings (Mi Zhi Ji Chi Chuan)
Beijing Chicken Wings (Mi Zhi Ji Chi Chuan)
These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil.Todd Coleman