Barbecue/Cookout

Chef Steven Brown flavors his jerk-style chicken with a highly spiced, tangy marinade, but there’s something else tha...

Chef Paul Berglund grills and marinates cucumbers from his rooftop garden at Minneapolis’s The Bachelor Farmer. He ad...

When Pip Hanson makes this drink at Marvel Bar in Minneapolis, he uses nitrous oxide to infuse tequila with cilantro....

In this play on the classic Italian salad, Grace Parisi kneads basil pesto into ground beef before grilling, then top...

Chives and tarragon are fantastic with both corn and fish. Here, Grace Parisi folds the herbs into softened butter an...

Grace Parisi loves serving grilled pork with a tangy-sweet salsa of parsley, oregano, olives and currants. Butterflyi...

This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.

Linton Hopkins’s aunt Julia—“my paternal grandmother’s sister-in-law,” he says—made giant vats of this barbecue sauce...

Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. “When I was a boy, I thought th...

“Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too,” Linton Hopkins says. “To mak...

Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" ...

“So many cultures have some version of a pesto or chimichurri,” says Susan Feniger, who uses southeast Asian coconut,...

Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can b...

“This type of dressing is in my blood,” Alex Raij says. “It’s like the chimichurri I grew up eating when visiting fam...

Bobby Flay makes this delightful grilled asparagus salad with sweet grape tomatoes, briny kalamata olives and sharp w...