Grilling/Barbecuing

Thin slices of lardo (Italian cured back fat) are the key to this luscious dish from Erik Anderson and Josh Habiger. ...

Blaine Wetzel grills oysters, then drizzles them with butter flavored with sage, oregano, lemon juice and tequila. He...

This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and ...

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

Pounding slices of pork tenderizes the meat, making it thin enough to take on the flavor of the marinade and allowing...

“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...

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

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

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...

The salt and sugar in a brine help season meat all the way to the bone. These brined Cornish hens are so flavorful th...