Two kinds of chiles—jalapeños and canned chipotles—contribute different styles of heat (fresh and grassy and intensely smoky, respectively) to a mayonnaise coating for grilled chicken. If you have leftover chicken…
You could mistake this brine for a lemony iced tea—hello, Arnold Palmer—and indeed, it imparts a similar subtle yet tart flavor. Grilled okra and cornbread make great accompaniments.
Slather this tender chicken with barbecue sauce before it comes off the grill for a quick take on slow-cooked barbecued chicken.
Lobster, shrimp, even oysters—they all take well to the grill, with sweet and smoky results. We show you how, and throw in three great go-with sauces along the way.
Greek flavors are big and fat. Start with the usual suspects, then add ribbons of grilled zucchini to brighten and lighten the flavor. Every bite will transport you to the…
This pizza combines the tangy vinegar sauce of Carolina pulled pork and the tomato-based flavor of Memphis BBQ. Try this pizza with leftover pulled pork, or shake up your next…
Little Italy's favorite street sandwich—Italian sausage and peppers—comes to life on top of this crispy, smoky pizza crust. This way you get more toppings and less bread. Now that's amore!
The original pizza was created by an Italian baker from Naples in honor of Queen Margherita. The red, white, and green ingredients were his homage to the Italian flag. The…
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