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

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 »

Home Fire: Pop’s Asian American Grilling Sauce

Recalling the backyard exploits of a Chinese-American grill master

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

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.

Garlic and Red-Miso Porterhouse

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 »

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. Get the recipe for Tadashi’s Grilled Tomatoes »

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. Get the recipe for the Ultimate Grilled Cheeseburger »

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)

Bacon-Wrapped Stuffed Pork Loin

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

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.

Blue Cheese-Stuffed Burgers

Quick-pickled cremini mushrooms and red onions are a zesty foil for juicy blue cheese-stuffed burgers. Get recipe for Blue Cheese-Stuffed Burgers »

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. Get the recipe for Ground Lamb, Bulgur, and Pistachio Kebabs (Simit Kebap) »

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. Get the recipe for Coffee-and Soy-Marinated Flank Steak »

Spice-Rubbed Chicken with Duck Sauce

The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce. Get the recipe for Spice-Rubbed Chicken with Duck Sauce »

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.

Warm Red Potato Salad

Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad. Get the recipe for Warm Red Potato Salad »

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. Get the recipe for Korean Grilled Beef Ribs (Kalbi) »

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.

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. Get the recipe for Florentine Steak (Bistecca Alla Fiorentina) »

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 »

Grilled Corn with Pesto

Grilled Corn with Pesto

Homemade Ketchup

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

Grilled Lobster with Garlic-Parsley Butter

Grilled Lobster with Garlic-Parsley Butter

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.

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.

Grilled Rib Eye with Sweet-Hot Pepper Sauce

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 »

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. Get the recipe for Whole Boneless Rib Eye with Chimichurri (Ojo De Bife Con Chimichurri) »

Chile-Garlic Shrimp (Gambas Al Ajillo)

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

Grilled Snapper with Habanero and Scallions

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

Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)

Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)

Mexican Pork Spareribs (Costillas Adobadas)

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

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.

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. Get the recipe for Indian Lamb Ribs (Tandoori Champ) »

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)

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

Grilled Scallion Skewers (Kao Xiang Cong)

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

Stone Fruit Rosé Sangria

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

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 »

Vodka Lavender Thyme Lemonade

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

Frozen Limeade Margarita

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

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. Get the recipe for Green Monster »

Watermelon Cooler

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

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. Get the recipe for Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik) »

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.