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Grilling/Barbecuing

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Chilean social life centers around the asado a type of cookout. Chileans are purists where beef is concerned; a sprin...

Plus: Ultimate Thanksgiving Guide Plus: More Vegetable Recipes and Tips

One of the most traditional Argentine barbecues is asado de tira, a cut of beef ribs, which is served with a tomato s...

This simple salad is all about flavor harmony, not complicated technique: the nutty acidity of the reduced sherry vin...

This polenta makes a great side dish for grilled meat, but it can also stand alone as a first course. Chef Pablo Mass...

Raphael Lunetta's grilled salad is inspired by vegetables his aunt would prepare at her home in Collioure, France. Th...

This recipe makes an abundant amount of spice rub—keep the extra in a jar and use it for fish, shrimp or chicken.

For a crisp, caramelized crust, leave the Kumquat, Green Peppercorn and Garlic Paste on the steak during grilling. If...

Kecep manis is a thick, sweet Indonesain soy sauce that star chef Gray Kunz blends with ketchup to make a wonderful s...

This trout is grilled with indirect heat: it's not placed directly above the fire, but on a rack next to it. The ...

Eric Ripert cooks lamb chops on a large thin piece of slate, which he preheats over an open wood fire for an hour. S...

This recipe originated in Moorish southern Spain. It calls for venison because of Muslim proscriptions against pork. ...

Bread that's grilled over an outdoor fire has a delicious, woodsy flavor and needs only the simplest of toppings. Sl...

The Korean town of Suwon, near Seoul, is a mecca for barbecued short ribs. The city even has a special rib factory wi...

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