Creamy, spicy, rich, and sweet.
The off-the-cob version of Mexican grilled corn.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Melty cheese on a stick!
The secret is a little zest.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
How to make vibrant, flavorful, and totally customizable no-churn ice cream.
A grilled chicken preparation that's truly simple, but excellent and juicy.
This eggless ice cream tastes like pure cherries and nothing more.
Simple, low-stress, and eminently satisfying.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
Maximum crust and maximum flavor.
A frosty version of the classic.
Hearty vegetable soup, any way you like it.
Nothing wrong with a classic.
For charred but still crisp grilled broccolini, cook it directly over a chimney starter.
Perfectly cooked Italian sausages, with a classic sweet-and-sour accompaniment.
Sweet, savory, and intensely aromatic Thai-style grilled chicken.
For the best char-grilled, tender-crisp asparagus, cook it directly over a chimney starter.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
To make spicy Jamaican-style jerk chicken, marinate and brine the bird, then smoke it low and slow on the grill.
Spain's tomato-free gazpacho.
A bright-purple cake that tastes as good as it looks.