Grilling/Barbecuing
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This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. Al...
Drizzling this moist and tender grilled fish with an Asian vinaigrette is easy and utterly delicious. Slideshow:...
This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb...
This is a fig lover’s feast: Plump, juicy grilled figs are paired with a quick fig jam made from dried figs, red wine...
To spiff up a big, juicy burger, try making this sweet, spicy ketchup, which gets its smoky flavor from dried pasilla...
In this delicious dish, TV host and chef Andrew Zimmern wraps richly flavored salt cod in banana leaves and grills it...
This classic Mexican dish of pork shoulder and spices uses a double layer of banana leaves as a flavorful pouch for c...
Andrew Zimmern loves to serve this spicy, chunky salsa alongside the leaf-wrapped Yucatán pork. Slideshow: G...
Michael Chiarello takes advantage of every hot coal by cooking whole eggplants and onions directly on the embers whil...
Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right be...
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