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  • Charcoal-Grilled Chicken Cutlets

    Boneless chicken can turn dry and leathery on the grill. For tender, juicy cutlets that won't dry out, brine the meat, then cook it quickly over high heat.

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  • Gas-Grilled Chicken Cutlets

    Boneless chicken can turn dry and leathery on the grill. For tender, juicy cutlets that won't dry out, brine the meat, then cook it quickly over high heat.

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  • Cucumber and Mango Relish with Yogurt

    Try this relish with grilled boneless chicken cutlets.

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  • Spicy Tomatillo and Pineapple Salsa

    Tomatillos contribute tartness and pineapple sweetness in this salsa for grilled chicken.

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  • Grilled Chicken Salad with Sesame-Miso Dressing

    Boneless chicken can turn dry and leathery on the grill. For tender, juicy cutlets that won't dry out, brine the meat, then cook it quickly over high heat.

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  • Gazpacho

    Hand-cut vegetables marinated in seasoned vinegar make the difference.

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  • Quick Food Processor Gazpacho

    This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer.

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  • Grilled Potato and Arugula Salad with Dijon Mustard Vinaigrette

    Potatoes cooked on the grill deliver smoky flavor, but they are usually either charred or undercooked in the center. Here's how to do it right.

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  • Spicy Grilled Potato Salad with Corn and Poblano Chiles

    Potatoes cooked on the grill deliver smoky flavor, but they are usually either charred or undercooked in the center. Here's how to do it right.

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  • German-Style Grilled Potato Salad

    Potatoes cooked on the grill deliver smoky flavor, but they are usually either charred or undercooked in the center. Here's how to do it right.

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  • Charcoal-Grilled Chilean Sea Bass Fillets

    Undercooked, this fish in inedible. Buy thick fillets and cook them for a long, long time.

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  • Gas-Grilled Chilean Sea Bass Fillets

    Undercooked, this fish in inedible. Buy thick fillets and cook them for a long, long time.

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  • Orange and Soy Marinade

    This marinade adds both color and flavor to the fish.

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  • Black Olive and Citrus Relish

    Try this relish to accompany a hearty baked fish dish.

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  • Spicy Fresh Tomato Salsa

    Fresh tomato salsa isn't just for chips—try this version on fish.

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  • Charcoal-Grilled Shish Kebab in a Garlic and Cilantro Marinade with Garam Masala

    To avoid the raw lamb and charred vegetables that cooking on skewers often delivers, we cut the meat into 1-inch cubes and narrowed the vegetable field.

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  • Gas-Grilled Shish Kebab

    To avoid the raw lamb and charred vegetables that cooking on skewers often delivers, we cut the meat into 1-inch cubes and narrowed the vegetable field.

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  • Charcoal-Grilled Shish Kebab in a Warm-Spiced Parsley Marinade with Ginger

    To avoid the raw lamb and charred vegetables that cooking on skewers often delivers, we cut the meat into 1-inch cubes and narrowed the vegetable field.

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  • Charcoal-Grilled Shish Kebab in a Sweet Curry Marinade with Buttermilk

    To avoid the raw lamb and charred vegetables that cooking on skewers often delivers, we cut the meat into 1-inch cubes and narrowed the vegetable field.

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  • Charcoal-Grilled Shish Kebab in a Rosemary-Mint Marinade with Garlic and Lemon

    To avoid the raw lamb and charred vegetables that cooking on skewers often delivers, we cut the meat into 1-inch cubes and narrowed the vegetable field.

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  • Baba Ghanoush, Charcoal-Grill Method

    Scorching eggplant on the grill produces a smoky, creamy dish far superior to the wan, tasteless fare that is the bane of many dinner parties.

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  • Baba Ghanoush, Gas-Grill Method

    Scorching eggplant on the grill produces a smoky, creamy dish far superior to the wan, tasteless fare that is the bane of many dinner parties.

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  • Baba Ghanoush, Oven Method

    Scorching eggplant on the grill produces a smoky, creamy dish far superior to the wan, tasteless fare that is the bane of many dinner parties.

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  • Baba Ghanoush with Sautéed Onion

    Scorching eggplant on the grill produces a smoky, creamy dish far superior to the wan, tasteless fare that is the bane of many dinner parties.

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  • Israeli-Style Baba Ghanoush

    Scorching eggplant on the grill produces a smoky, creamy dish far superior to the wan, tasteless fare that is the bane of many dinner parties.

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  • Strawberries and Grapes with Balsamic and Red Wine Reduction

    Good fruit salads shouldn't taste like sugary desserts. We found that sweet-tart dressings brighten flavors rather than cloaking them.

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  • Nectarines, Blueberries, and Raspberries with Champagne-Cardamom Reduction

    Good fruit salads shouldn't taste like sugary desserts. We found that sweet-tart dressings brighten flavors rather than cloaking them.

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  • Red Plums and Figs with Brandy-Cinnamon Reduction

    Good fruit salads shouldn't taste like sugary desserts. We found that sweet-tart dressings brighten flavors rather than cloaking them.

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  • Honeydew, Mango, and Blueberries with Lime-Ginger Reduction

    Good fruit salads shouldn't taste like sugary desserts. We found that sweet-tart dressings brighten flavors rather than cloaking them.

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  • Classic Fresh Fruit Tart with Pastry Cream

    Bakery tarts look elegant but are often tasteless and rubbery. Here's a step-by-step guide to making your own pâtisserie creation that will taste as good as it looks.

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  • Sour Cherry Cobbler

    Most cherry cobblers are no more than canned pie filling topped with heavy biscuits. We wanted fresh fruit flavor paired with a tender biscuit topping.

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  • Fresh Sour Cherry Cobbler

    Most cherry cobblers are no more than canned pie filling topped with heavy biscuits. We wanted fresh fruit flavor paired with a tender biscuit topping.

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2001

July/August

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