Grilling

Cajun Honey Burger Sauce

A sweet, spicy, and smoky burger sauce made with caramelized onions and jalapeños, Duke's mayo, hot honey and a Cajun honey rub. Bright, tangy, and perfect for smash burgers or as a dip—let it rest in the fridge so the flavors meld.

Swordfish Sicilian-Style

This quick grilled swordfish gets bright herbal flavor from an easy lemon-oregano sauce. The recipe comes from the late, legendary cookbook author Marcella Hazan, who joined Food & Wine as a contributing editor in 1992. In 2018, F&W named this dish one of our 40 best recipes ever.

20 min

Lime Marinated Grilled Chicken

Recipe video above. This lime marinade has a beautiful depth of flavour and really infuses the chicken with lime flavours! Touch of sugar caramelises the chicken, and depth of flavour is achieved by using soy or fish sauce instead of salt (it doesn't taste Asiany at all, I swear!). Stove or BBQ best, but can also bake!

Greek lamb cutlets with feta skordalia and crushed olives

Our Greek-style lamb cutlets, finished with traditional feta skordalia and crushed olives, is primed for weeknight cooking. Opa!

Chicken Souvlaki With Tzatziki Sauce and Greek Salad Recipe

Don't limit your souvlaki to Greek festivals or late night diners. This fresh Mediterranean meal is easy to pull off at home.

2 hr 30 min

Grilled Chicken With Green Chili Crisp

In a fresh take on the traditional condiment, this chili crisp is made with scallions and jalapeños, alongside roasted peanuts for crunch.

Grilled Steak and Eggs with Beer and Molasses

Wine Can Chicken

Tricia Manzanero Stuedeman riffs on beer can chicken using a wine can and a vertical cooking method for a tender, juicy whole bird.

10 hr 10 min

Souvlaki

Souvlaki is a popular Greek dish of marinated meat grilled on skewers, often served with tzatziki, pita and grilled vegetables or a crisp green salad. It’s made with a variety of meats, including beef, lamb, pork and chicken, used here. This yogurt-based marinade makes for incredibly tender grilled chicken, whether it sits for 2 hours or overnight. Pork tenderloin is a great swap for the chicken because it’s flavorful, lean and cooks quickly. Use two (1-pound) tenderloins and grill until the internal temperature reaches 145 degrees. 

3 hr

Jamaican Jerk Chicken

This Jamaican jerk chicken recipe from Jamaican chef Paul Chung features bone-in chicken marinated in a bold blend of Scotch bonnet peppers, allspice, and citrus. Grilled until smoky and tender, it delivers the perfect balance of heat, spice, and sweetness for a true taste of Jamaica.

1 hr 15 min

Kalbi (Grilled Korean-Style Short Ribs)

In this recipe for L.A. kalbi (or galbi), the Korean barbecue style made famous in Los Angeles, the flanken-cut short ribs marinate overnight in a mix of sake, soy sauce, garlic, sesame oil, and brown sugar. Throw on the grill or broil in the oven.

9 hr 30 min

Tuscan Style Ribs (Rosticciana)

These Tuscan style ribs, or Rosticciana, are grilled relatively quickly to a beautiful rusty red, and drizzled with a bright citronette, a lemon-garlic dressing. They are pleasurably chewy and intensely delicious, proving that low and slow is not the only way to go when cooking ribs.

4 hr 50 min

Grilled Smoked Brownies

This smoked ancho skillet brownie is baked on the grill, giving it a light smoky flavor that pairs perfectly with a hint of spice from ground ancho chiles.

2 hr 5 min

Grilled Lamb Chops with Ladolemono

Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and olive oil. The sauce is often spooned...

20 min