Ingredients
Inspired by the traditional pork classic, tender marinated chicken breasts are spread with garlic paste, herbs, and salty pancetta before being rolled and grilled.
Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
Grilling a salad might sound counterintuitive, but it adds a whole new flavor experience.
Soaking the skewers in water prevents them from catching fire during grilling. If you have metal skewers, use those instead.
This cool, pale-green sauce of lime, chile and coriander was inspired by Somali chef Jamal Hashi. Every day he makes a bowl of it for his Safari Express food stand in Minneapolis’ Global Market, and every day, he runs out. Jamal remembers this sauce in Somalia, where people made it with what grew in their backyards — the ubiquitous lime trees, chile and coriander.
A quick stint on the grill and a rub of brightly flavored gremolata make this steak an easy and flavorful weeknight dinner option.
Viet cooks love to grill thinly sliced pork; it's no wonder banh mi thit nuong is one of the ubiquitous options at Viet delis.
The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends.
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.