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.
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 »
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 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.
Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce.
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.
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 »
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 »
These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns and a finishing drizzle of hot sesame–chile oil.
