Search Results from June 2017 issue
Recipes
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In this episode of Weeknight Grilling, we’re making thin-cut pork chops that come together f-a-s-t.
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Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
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Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.
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Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.
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This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.
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Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
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Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.
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This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.
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These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.
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A refreshing beer cocktail with Pilsner, gin, honey, and lemon. It's that easy!
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This savory-sweet salad can be a bright summer side or even light dessert.
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Think of a radler as a shandy that uses grapefruit soda rather than lemonade. Think of this cocktail as awesome.
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We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).
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There is a world of hot sauces out there, but our favorite for this cocktail is Cholula.
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You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
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Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
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Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
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Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.
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This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.
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This colorful cold noodle salad is infinitely riffable.
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Not a fan of blackberries? This cocktail recipe will be just as good with blueberries—or any other berry you like.
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This cold noodle salad can be customized however you want, but it's all about that sesame dressing.
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You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.
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Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
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