bbq and grill

Five Spice Chicken Banh Mi Sandwiches

The chicken gets intense flavor from a long marinade and a light char on the grill.

Whole Jerked Red Snapper

One secret ingredient in the intensely flavorful jerk marinade: a splash of good rum.

Grilled Whole Turkey

Fresh herbs and butter baste the meat while you get a hint of smoky flavor from the grill.

Grilled Strawberry Shortcakes

This twist on classic strawberry shortcakes features lemony biscuits piled with juicy grilled strawberries and maple-lavender whipped cream.

Turmeric Lamb Kebabs

These spiced kebabs made with ground lamb are crispy on the outside, juicy on the inside, and ideal for a family-style feast.

Buttermilk Cornbread

This recipe is an amalgamation of best practices across families and generations. It will keep its crunch and retain its structure if cubed and folded into a dressing for Thanksgiving.

Sausage Mixed Grill

Prick fresh sausages all over before grilling to release the excess fat.

Grill Baked Potatoes with Chive Butter

These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious.

Blackened Fish Sandwiches with Horseradish Tartar Sauce

Fresh fillets of haddock are coated with smoky paprika, garlic powder, oregano, and thyme before they get a quick sear to develop a delicious crust. They are then sandwiched between toasted brioche buns smeared with a strong, tangy tartar sauce laced with refreshingly piquant horseradish. If your fish fillets are thicker than 3/4 inch, butterfly them by carefully cutting through the center of the fillet (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book.

Potato Salad with Fresh Corn and Basil

Fresh corn, basil, and dill brighten up this summery riff on potato salad.

Strawberry Saffron Shortcake

Lemon syrup and saffron lends this strawberry shortcake a floral aroma and gorgeous rich color.

Grilled Halloumi Burgers with Citrus Tapenade

These vegetarian burgers feature halloumi, a tangy, salty cheese from Cyprus that holds its shape when heated, making it ideal for the grill. When grilled or sautéed, halloumi develops a charred crust that yields to soft cheese inside. Here, we cut the halloumi across the equator for the centerpiece of the burger, and season it with cumin, salt, and pepper. It's then topped with a citrusy olive tapenade with just enough crushed red pepper flakes to lend it a touch of heat. A lemony aïoli complements the citrus in the tapenade and natural tang of the halloumi. The roasted red peppers round out this burger; be sure to blot them dry before using so they don't slip out of the bun when you take a bite. Try to seek out brioche buns for these burgers; their slightly sweet flavor works perfectly here.

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