Barbecue/Cookout

Chef Bill Kim’s recipes reveal what Korean barbecue is all about: salty-sweet, sticky, delectably charred meat. Kim u...

“A real paella is infused with smoky flavor, which is why traditional Spanish cooks almost always make the dish outsi...

The dried mushrooms and country ham Grace Parisi uses in this rustic risotto-style pasta don't require refrigeration,...

“My s’mores are much less crumbly than the graham-cracker kind,” says Grace Parisi. Her hearty twist is made with cho...

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...

Curing raw salmon fillets in a combination of salt, sugar, dill and lemon zest for 90 minutes, then soaking them in s...

For anyone who comes home from the farmers’ market with an overabundance of stone fruits, this pie from pastry chef L...

If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously...

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.

Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yell...

Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A spl...

Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, b...

“The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat,” says Brian ...

To help keep his chickens juicy throughout the lengthy smoking process, Brian Perrone soaks them first in a lemony br...

“Our first day of business was brutal,” says Slows Bar BQ chef Brian Perrone. We quickly realized the smoker wasn’t ...

Topped with a mix of shredded cheddar and Gruyère, Chef Ron Boyd serves this over-the-top bar burger at Daniel P...

Traditional Indian cooks often turn to spiced yogurt marinades when using a clay oven called a tandoor. Wrap the succ...

The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.

This spread gets a triple hit of smoky flavor from grilled eggplant, ancho chiles and smoked Spanish paprika. It's de...

“I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to mak...