Grill recipes

No-casing Sicilian sausage patties made with pork, Chianti, thyme, paprika, and fennel seeds. Freezer-friendly and grill-ready, even straight from frozen.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Tropical fish kebabs with monkfish marinated in lime, ginger, garlic, and green chili, skewered with mango, banana, and red bell pepper. A colorful Caribbean-inspired grilled seafood dinner.

Homemade pork and turkey sausages with garlic, paprika, and ground cloves. No casings needed. Shape into patties or sausage links, then fry, grill, or bake.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Grilled salmon steaks brushed with lemon butter and sprinkled with seasoned salt and dill. Four-ingredient weeknight dinner, ready in 30 minutes.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Asian-style BBQ marinade with toasted sesame seeds, peanut butter, curry powder, soy sauce, sherry, and fresh ginger. Blended smooth and ready in 10 minutes for grilled chicken.

Thai BBQ chicken drummettes marinated overnight in cilantro root, garlic, curry, turmeric, and fish sauce. Grilled with coconut milk basting and served with a spicy garlic-vinegar dipping sauce.

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.

Barbecued squid grilled hot and fast over hardwood coals, served with lemon-garlic butter and Thai sweet-hot chili sauce. The simplest seafood preparation that turns out tender, smoky, and never rubbery.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Chicken strips marinated in peanut butter, soy sauce, and chili get threaded on skewers with peppers and grilled for Thai-inspired party appetizers or easy dinners.