339 charly recipes

Tender kale marinated in spiced coconut milk then quickly grilled until charred and wilted. This unique side dish transforms hearty greens into something smoky and creamy.

Homemade Balkan-style skinless sausages (cevapi) made from a three-meat blend of lamb, veal, and pork with paprika and garlic. Grilled until charred and smoky.

Chicken breasts marinated in lime juice, green chiles, and garlic, grilled until charred, then topped with melted cheddar and salsa. Easy Southwestern grilling at its best.

Hsin-Min shrimp marinated in soy sauce, sherry, peanut oil, garlic, and lemon juice, then broiled until charred. A Chinese-style appetizer with bold umami flavor.

Grilled pork chops brushed with a honey barbecue glaze made from barbecue sauce, honey, Worcestershire, mustard, and hot sauce. Charred, sticky, and ready in 30 minutes.

Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.

Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Grilled eggplant rollups with sun-dried tomato goat cheese, fresh basil, and garlic. A no-bread vegetarian appetizer with smoky char and a creamy tangy filling.

Grilled ham steaks with a brown sugar and whiskey pan sauce. Butter-brushed, grilled until charred, and served with a quick onion roux sauce spiked with whiskey.

New Mexican spareribs simmered tender, then marinated overnight in pureed dried red chiles, tequila, cider vinegar and brown sugar. Grilled hot for a smoky, deeply spiced char. Real Southwestern barbecue.

Homemade naan bread with yogurt, butter, and poppy seeds. A soft, pillowy Indian flatbread cooked on a hot griddle and finished under the broiler for charred bubbles.

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.

Cantonese-style fried rice loaded with shrimp, char siu pork, chicken, peas, and eggs. Seasoned with soy sauce, oyster sauce, and optional shrimp paste for serious wok flavor.

Roasted tomato and rice salad chars tomatoes over an open flame, then tosses with warm rice, olive oil, white wine vinegar, lemon juice, and parsley. Smoky Mediterranean side dish.