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From the Archives: The Best Beef for Grilling

Daniel Gritzer Post a comment

Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention. More

The Food Lab: How to Make Thai-Style Grilled Chicken (Gai Yang)

The Food Lab J. Kenji López-Alt 11 comments

Thai cooks are experts at grilling all manner of meats, but nowhere does that proficiency shine more brightly than with chicken. Crisp, golden skin, coated in a richly charred marinade of toasted spices and herbs seasoned with fish sauce and sugar, the chicken is butterflied, flattened, and threaded onto bamboo skewers before being slowly grilled over charcoal. It's tasty enough on its own, but dipped into a sweet and spicy chili sauce, it becomes mind-blowingly delicious. More

Grilled Bratwurst, Beer, and Cheddar Soup

Serious Eats Jennifer Olvera 6 comments

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots. More

Fruit Roll Up: How to Grill Sliced Eggplant and 3 Ways to Stuff It

Grilling Joshua Bousel 9 comments

Bland, with little nutritional value, the common globe eggplant just kind of exists, neither offensive nor especially appealing. But gussied up with any manner of flavor additions, it can be instantly transformed from ho-hum fruit to the life of the party. More

Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber

Serious Eats Joshua Bousel Post a comment

A quick and fresh appetizer or side dish, these grilled eggplant rolls get some Greek love thanks to an herbed-packed blend of yogurt and feta. Diced fresh tomatoes and cucumbers add a little contrasting crunch to the creamy filling. More

Grilled Eggplant Rollatini

Serious Eats Joshua Bousel Post a comment

Making double use of the grill, dish of rollatini starts with eggplant slices that are until tender and browned, then sees them returned to the grill as rollatini in a covered baking dish, just long enough for the cheese to melt and the marinara sauce to heat through. More

Flavor-Packed Yogurt- and Mint-Marinated Lamb Skewers

Grilling Joshua Bousel 3 comments

The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade. More

Yogurt- and Mint-Marinated Lamb Skewers

Serious Eats Joshua Bousel 2 comments

The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade. More

How to Make Perfect, Deliciously Smoky Pulled Barbecue Chicken

Grilling Joshua Bousel 12 comments

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before. More

Smoky Pulled Barbecue Chicken

Serious Eats Joshua Bousel 4 comments

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before. More

5 Delicious Cheeses You Should Throw on the Grill

Grilling Joshua Bousel 23 comments

It's not only possible to cook cheese on a grill—it's a must. Here are 5 cheeses to throw on your grill, along with delicious recipes for serving them. More

Grilled Provoleta Cheese

Serious Eats Joshua Bousel 1 comment

Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper. More

Grilled Summer Squash and Kasseri Cheese With Lemon and Mint

Serious Eats Joshua Bousel Post a comment

Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer. More

Grilled Queso Panela With Roasted Tomatillo and Poblano Salsa

Serious Eats Joshua Bousel Post a comment

Queso panela may be semi-soft, but it keeps it shape when grilled. It's mild flavor gets a boost in this recipe from a fruity and tart tomatillo and poblano salsa along with an onion and cilantro topping. More

Simple Grilled Kefalotyri Cheese

Serious Eats Joshua Bousel Post a comment

Greek kefalotyri cheese browns and maintains its shape on the grill, and it's so flavorful it needs little more than lemon juice and black pepper to make it great. More

Grilled Halloumi Pita Sandwiches

Serious Eats Joshua Bousel Post a comment

Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki. More

The Key to Making Vegetable Kebabs Tasty: Add a Vinaigrette

Grilling Joshua Bousel 2 comments

Balsamic vinegar adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

Balsamic Vegetable Skewers

Serious Eats Joshua Bousel Post a comment

Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred. More

How to Grill Whole Fish

Daniel Gritzer 6 comments

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders to the skin, crisping it up, while the coals below impart a delicious flavor to the fish. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time. More

Whole Grilled Fish With Olive-Tomato Compote

Serious Eats Daniel Gritzer Post a comment

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders for the skin, crisping it up while the coals below impart a delicious flavor to the fish itself. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time. More

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