Backyard Barbecue | Food & Wine

MENU: Backyard Barbecue

Philippe Gouze uses fresh chervil two ways in his peppery cocktail: He juices the licoricey herb, stems and all, and then uses additional leaves as a garnish.

Smoky Barbecued Chicken

Tim Love generally prefers game birds like pheasant, but creating this recipe gave him newfound respect for chicken. He brines the meat so it's seasoned throughout, then grills it near smoldering coals. The result: the best barbecued chicken F&W has ever run.

Michelle's Turkey Burgers with Lemon Mayonnaise

Spike Mendelsohn first made turkey burgers for the Obamas at the 2009 Easter Egg Roll on the White House lawn. He then created a version for the First Lady; at his restaurant, he serves it with Swiss cheese and calls it the Michelle Melt.

Green Tomatoes with Pistachio Relish

Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy. James Syhabout makes it by pickling shallots, capers, pistachios and pink peppercorns overnight in Champagne vinegar and olive oil.

Fresh Shell Bean and Tomato Stew

This easy summer stew is a great opportunity to use "field seconds"—the perfectly delicious but less beautiful tomatoes often sold for less at farmers' markets.

Fingerling Potatoes with Pumpkin Seed Romesco

This version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.

Olive Oil Cake with Blackberries

Pastry chef Jennifer Shelbo was once a financial research analyst. She is still a crack researcher, searching for authentic Italian recipes like this moist, airy cake.

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