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.
This recipe is down and dirty and our new go-to summertime quick and easy dinner.
Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.
Cooking outdoors without the high-tech benefits of thermostats and heavy gauge saucepans requires greater vigilance and knowledge than anything demanded from indoor cooking, but there's an easy way to tilt the odds in your favor -- indirect grilling.
The haunting scent of allspice balanced with bright lemon juice and flecks of nuts make these Middle Eastern kofta (meat patties) hard to resist. This recipe is Sally’s savior as she lives with a major carnivore (exactly the opposite of how she likes to eat). She uses 80% to 85% ground chuck, but because there is so much flavor here, you can use leaner meat and still have no fear of cooking them to well done as recommended. Serve them with simple brown jasmine rice or the Golden Rice Salad, and a spoonful of Cucumber Yogurt Salad.