Grilling
5 Stir-Ins That Make Canned Baked Beans Taste Homemade
Don't have time to simmer a pot of beans all day? That doesn't mean you can't add a boost of flavor to the canned version.
The Only Grill You Need
It does absolutely everything.
Start Grilling Your Summer Desserts
Don't let that fire die out after the main course.
Cookbook Review: Peru by Gastón Acurio
A new cookbook from Lima's most famous chef covers a lot of territory. But how much can it teach you about Peruvian food?
The Boy Scouts Campfire Quesadilla
Hard work, leadership, and delicious quesadillas-that's the Boy Scout way.
Red Wine–Marinated Hanger Steaks with Flatbreads
When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.
Marinated Mushroom, Tomato, and Scallion Skewers
These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme.
Seared Cod With Potato and Chorizo Foil Pack Dinner
Make this your night one camp-out dinner, when the fish is freshest.
Breakfast Taco Foil Packs
Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.
Breakfast Foil Packs With Polenta, Prosciutto, and Cherry Tomatoes
These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go.
Breakfast Foil Packs With Hash Brown Potatoes, Sausage, and Scallions
These make-ahead packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.
Chilaquiles with Blistered Tomatillo Salsa and Eggs
If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.
Corn and Fregola with Grilled Halloumi Cheese
If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.
Grilled Oregano Chicken
The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.
Habanero-Marinated Pork Chops
This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.
Lamb Chops with Pistachio Salsa Verde
This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.
Your Summer Grilling Guide to Charcoal
From basic briquettes to that restaurant-grade stuff imported from Japan.
The Secret to Great Barbecue: Rub It In
If you've got anything even resembling a spice rack, you've got the means to make a mean rub.