Grilling

Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.

The key to grilling chicken drumsticks? It starts with this pineapple- and coconut-forward marinade.

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.

Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings. 

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

Our Thanksgiving 2020 cover star turkey is grilled and topped with a zippy chile-spiked vinegar sauce.

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

Snatch up summer’s last big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and do double duty smeared on the naan during grilling. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.