A zesty Cuban-inspired marinade infuses the chicken with flavor, and grilling it flat on a plancha results in delicious crispy skin. Todd Coleman
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.
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.
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.
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.
Stone Fruit Rosé Sangria
This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.