You’ll find these juicy, sticky, charred wings at Singapore’s hawker centers (or food courts), where there’s usually at least one vendor flipping them over a charcoal grill. The chicken wings are marinated in dark soy sauce, oyster sauce, and garlic, then served with a spicy dipping sauce made of chiles and lime.
Ingredients
This is the James Bond martini, named for Vesper Lynd, the doomed love interest in Casino Royale.
We couldn't believe how outrageously yummy these halibut skewers are. Crusty Italian bread and halibut are seasoned with fresh rosemary, then woven with pancetta and grilled until golden.
Nothing puts a smile on people’s faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.
Life doesn’t get much sweeter than a grill surrounded by good friends and laughter, and topped with these Italian inspired focaccia burgers. Here, fresh mushrooms, red onion, bell pepper, garlic, basil, oregano, parsley, sundried tomatoes, and other ingredients belt out an opera of flavors we can all sink our teeth into.
This rich, intensely chocolate cake is the perfect dinner party dessert because it is both so easy to make and seriously delicious. Like a little black dress, the recipe can be improvised on endlessly to create different effects. Add exotic flavorings such as freshly ground pink or black peppercorns, ancho chile, Mexican cinnamon, curry powder or garam masala (about 1/4 teaspoon); dried, unsprayed lavender flowers or herbes de Provence (1/2 teaspoon, crumbled), or ground Earl Gray tea (2 teaspoons). Or stir 3/4 cup coarsely chopped nuts such as roasted pistachios, hazelnuts or pecans into the finished batter. For chocolate almond cake, add the barest whisper of almond extract (a scant 1/8 teaspoon) and chopped toasted almonds (Spanish Marcona almonds are sensational).
We're big fans of chicken thighs because they're very tasty and easy to prepare, and they have just enough fat to stay moist on the grill. This is a deliciously sweet, sticky, old-school treatment most often used with wings, but we like it even better with thighs. These are not only great hot off the grill, but when they're cold, too, making them perfect for picnics.
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat" method -- a technique that'll get you ultra-tender meat without spending 12 hours manning a smoker. Choose your cut -- baby back or spareribs -- and follow three simple steps: 1. Season 2. Bake 3. Grill. For sauce, whip up a batch or use a store-bought variety.
4 to 6 Servings