The off-the-cob version of Mexican grilled corn.
Creamy, spicy, rich, and sweet.
The secret is a little zest.
Maximum crust and maximum flavor.
Protein-packed pantry staples are the key to this simple, classic, warm-weather salad.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
For the best grilled shrimp, skewer them with shells still intact and toss with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
Ripe tomato adds fruitiness to this pesto from Sicily.
A BLT is a tomato sandwich, seasoned with bacon. (And lettuce.) From this basic premise, all else follows.
Spain's tomato-free gazpacho.
Make perfect grilled bratwurst by simmering them in a flavorful sauerkraut bath first.
Simple, fast, and foolproof.
The taste of summer in a bowl.
Nothing wrong with a classic.
Deep, dark, and savory.
Sweet corn and salty pecorino cheese come together in this simple no-stir pressure cooked risotto.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Rich, savory XO sauce makes a great shortcut to flavor for a quick and easy pasta.
Don't just throw your dogs on the fire!
Plump, juicy, and briny soft-shell crabs with a rich and lemony sauce.
All you need are the freshest ingredients to make a simple caprese salad&mdashbut resist the balsamic vinegar.
Young zucchini, yellow squash, and an utterly simple recipe.