Barbecue and Grilling Recipes
Ribs, pulled pork, sausage, steak, chicken and more recipes from NYTCooking and the recipe archive of The New York Times for summer grilling and celebrations…
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Bulgogi Recipe
As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine. Photo by Christopher Testani for The New York Times. Food Stylist: Simon Andrews
Grilled Marinated Swordfish Steaks Recipe
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish. (Photo: Michael Kraus for NYT) http://nyti.ms/2sk4MyE
German Potato Salad Recipe
The reassurance of potato salad has been appealing to Americans since the last half of the 19th century. German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest. This is an adaptation of a classic version that was first published in the 1931 edition of “The Joy of Cooking.” (Photo: Michael Kraus for NYT) http://nyti.ms/2r6Uv9i
Charcoal or Gas? Depends on What You’re Grilling (Published 2017)
Gas or charcoal? It is a question that has bedeviled American consumers and cooks for decades, since the first LazyMan propane grill went on sale in the 1950s and left the Smiths with their briquette-fueled brazier looking jealously over the fence at the Joneses and their new outdoor science stove. (Photo: Jessica Emily Marx for The New York Times)
Grilled Soy-Basted Chicken Thighs With Spicy Cashews Recipe
The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. (Photo: Jessica Emily Marx for The New York Times) http://nyti.ms/2r5kjPJ