This salad is so potato- ey, onion- ey, and herb- ey that you’ll make it all the time during new potato season, then you’ll make it after new potato season, too; I promise.
Cooking fish on the skin side, which protects the meat from direct heat, leaves it so moist and tender that I can’t quite imagine any other way to cook it. This makes for quite a lunch or supper, particularly when you serve it with basic grilled leeks and a chilled Saumur- Champigny.
The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.
Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.
These pretty kebabs made with pork tenderloin and rosemary branches create similar flavors to traditional Italian porchetta in a fraction of the time.
Consider this your one-stop-shop guide to grilling steaks. Mark Bittman shares a simple foolproof recipe for strip, sirloin, or rib-eye steaks, along with tips on how to buy various cuts of beef and grill them to the doneness level you prefer.