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Entries tagged with 'grilled'

Grilled Chicken and Spinach Salad with Honey Mustard

Serious Eats Yvonne Ruperti 3 comments

Juicy chunks of mango, tangy-sweet honey mustard dressing, and crunchy pepita seeds make this chicken and spinach salad pop. It's also an easy dinner to pull together in a flash. More

Grilled Pimientos de Padrón

Serious Eats Joshua Bousel 1 comment

Fresh, fruity, salty and mostly mild, these little Spanish peppers are a perfect quick accompaniment to almost anything. More

Grilled Garlic and Mint Pesto Stuffed Leg of Lamb

Serious Eats Joshua Bousel 1 comment

Bits of caramelized roasted garlic define in each bite of this stuffed leg of lamb, while a more mild mint pesto adds a touch of freshness and saltiness, making this a worthy holiday roast. More

Duck Pastrami

Serious Eats Joshua Bousel 12 comments

Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over. More

Shrimp Boil Skewers

Serious Eats Joshua Bousel 4 comments

All the components of a shrimp boil—shrimp, corn, andouille, and potatoes—come together on a single stick. More

Charred Radicchio With Balsamic Vinegar and Bacon

Serious Eats Joshua Bousel 1 comment

Bacon wrapped radicchio is grilled and paired with an herbal vinaigrette and balsamic to create and incredible combination of textures and flavors. More

Grilled Sardines with Lemon, Garlic, and Paprika

Serious Eats Marvin Gapultos 1 comment

Because of their small size, sardines make for a quick and easy to prepare finger food option, and when quickly crisped over an open flame, they are great when paired with a glass of Rioja or a cold beer. More

Nigel Slater's Grilled Eggplant with Creamed Feta

Serious Eats Blake Royer 4 comments

For a long time, I could never get into eggplant. It always seemed mushy and bitter to me, and preparations were often oily, so I tended to avoid it. But then I discovered long, skinny varieties of eggplant from Asia (you often see them at farmers' markets) that come in all different colors, have a thinner skin, and less bitter seeds. Their flavor is more mild and delicate, and they just might convert you, too. More

Grilled Halibut With Watermelon Salsa

Serious Eats Jennifer Olvera Post a comment

Simple, grilled halibut gets a refreshing, summery topping of watermelon salsa. More

Grilled Garlic-Lime Shrimp

Serious Eats Joshua Bousel 3 comments

Jalapeño adds a fruitiness and slight heat to a tangy garlic marinade that well seasons the shrimp, but doesn't overpower their natural flavor. More

Jeff Koehler's Moroccan Grilled Lamb Kefta Brochettes

Serious Eats Blake Royer 3 comments

I've seen sausage-like brochettes in North African restaurants in the past, but I'd never attemped to make them. I like that it's essentially like making a hybrid meatball and sausage, but with no need for stuffing or casing--and more immediate results. The spice combination and the herbs were also intriguing: nutmeg, paprika, cinnamon and cumin. More

Mark Bittman's Grilled Mediterranean Chicken Thighs

Serious Eats Blake Royer 4 comments

When I went into my backyard to grill the chicken thighs for this recipe from Mark Bittman, I ran into a neighbor who was cooking some steaks at the same time. He took one look at my chicken and started shaking his head. "Chicken is so hard to cook well, I never grill it." And it struck me then that a lot of people probably feel that way. More

Chicken Inasal

Serious Eats Joshua Bousel Post a comment

Calamansi and vinegar go a long way to create a tangy, crisp skin in this Filipino grilled chicken recipe. More

Grilled Asparagus with Almond-Parsley Gremolata

Serious Eats Lauren Rothman 3 comments

Grilled asparagus gets updated with a flavor-intense almond, parsley, and lemon zest topping in this late spring/early summer recipe. More

Grilled Hot Dogs with Sauerkraut

Serious Eats J. Kenji López-Alt Post a comment

The key to perfectly cooked hot dogs on the grill is to start them in a moist bath of flavorful toppings, slow cooking them to infuse them with flavor and get an even cook, then finishing them off over the hot side to crisp and char them. More

Grilled Mexican Chorizo with Spicy Tomato Caper Sauce

Serious Eats J. Kenji López-Alt Post a comment

The key to perfectly cooked sausages on the grill is to start them in a moist bath of flavorful toppings, slow cooking them to infuse them with flavor and get an even cook, then finishing them off over the hot side to crisp and char them. More

Grilled Italian Sausage with Sweet and Sour Peppers and Onions

Serious Eats J. Kenji López-Alt 9 comments

The key to perfectly cooked sausages on the grill is to start them in a moist bath of flavorful toppings, slow cooking them to infuse them with flavor and get an even cook, then finishing them off over the hot side to crisp and char them. More

Grilled Bratwurst with Beer, Mustard, and Sauerkraut

Serious Eats J. Kenji López-Alt 10 comments

The key to perfectly cooked sausages on the grill is to start them in a moist bath of flavorful toppings, slow cooking them to infuse them with flavor and get an even cook, then finishing them off over the hot side to crisp and char them. More

Grilled Bok Choy with Sweet Soy Glaze

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Dinner Tonight: Grilled Bok Choy With Spicy Vinaigrette

Serious Eats Nick Kindelsperger 2 comments

Wikimedia Commons I've been on a grilling kick recently and no wonder—with the weather in Chicago mostly nice and sunny except yesterday, I've been camping out on the stoop and grilling right on my sidewalk. (Is that even legal?)... More

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