No summer barbecue is complete without grilled fresh sweet corn. But here it’s dressed up with a cilantro pesto and a squeeze of fresh lime juice.
The creamy tang of the cream cheese and the salty bite of the feta cheese are wonderful complements to the smoky sweetness of the grilled peppers.
Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.
We’re giving you permission to defiantly un-daintify this cocktail party duo. Just grill the asparagus and prosciutto separately to be tailgate-ready.
In this recipe, beef ribs are bathed in a barbecue marinade of Asian pear, scallions, garlic, soy sauce, and rice vinegar then grilled. Succulent and tender.
A classic combination: blue cheese, bacon, and pear. But these burgers are inside out–the cheese hides inside the burgers
Each steak is seasoned simply and grilled to perfection. On the side is an orange-bell-pepper puree and potatoes.
Don’t know what a Delmonico steak is? It’s essentially just another name for rib-eye. Better try it, just to be sure.
Lamb burgers are juicy, tender, and filled with flavor from herbs and spices. The lamb burgers are served on sourdough bread with feta cheese on top.
Plump figs are slathered with blue cheese and mascarpone cheese, wrapped in southern country ham, and grilled. A perfect finger food before the barbecue.
Portobello mushrooms act as meat in these savory burgers. The mushroom burgers are first marinated, grilled until perfectly seared, then tucked into pita.
Lemon turkey breast is larded with fat, filled with a green olive tapenade, and grilled. Serve the turkey breast in summer, autumn, or for Thanksgiving.
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