231 medium recipes

Grilled summer squash halves brushed with lemon, rosemary, and margarine, then charred over medium-hot coals until tender. A low-calorie, diabetic-friendly side for any cookout.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.

Garlic steak marinated in steak sauce, cracked pepper, and crushed garlic then broiled to juicy medium-rare. Five ingredients, one hour marinade, and dinner is handled.

Dijon soy rack of lamb: tender lamb chops glazed in a Dijon, soy, garlic, and olive oil mayonnaise-style coating, then broiled and roasted to a perfect medium-rare. A 45-minute restaurant dinner.

Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.

Marinated beef tenderloin with red wine, soy sauce, and garlic slivers. Roasted to juicy medium-rare, this is the centerpiece that earns you a standing ovation at dinner.

Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Korean-style grilled short ribs marinated in soy sauce, sesame oil, brown sugar, garlic, ginger, and crushed red pepper. Charred and caramelized over medium coals.

Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.

Serve this rich and creamy shrimp over cooked rice, toast points or pasta.

Beef and mango kabobs marinated in curried yogurt with lemon and red pepper, then grilled fast over medium coals. Sweet fruit and savory meat on one skewer in 35 minutes.