Grilling

Grilled Jerk Pork Chops

by Eric Ripert

Berkshire pork chops are generously rubbed with jerk spices and allowed to marinate for several hours before grilling, in this summery recipe by Chef ...

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Grilled Lamb Chops with Cucumber Salad

by Eric Ripert

Chef Eric Ripert is equally adept with meat as he (famously) is with fish. Here, he simply grills seasoned lamb chops then serves them with a bright v...

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Grilled Rack of Lamb with Fresh Herbs

by Pim Techamuanvivit

Blogger Pim Techamuanvivit is a minimalist when it comes to most recipes. Here, she makes a brush with rosemary sprigs to baste butter and oil over a ...

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Grilled Ribeye Steak au Poivre

by D'Artagnan

Bistro-style steak au poivre is easy to achieve at home. Either a bone-in or boneless ribeye would work, choose whichever you prefer. Grilling the ste...

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Grilled Ribeye Steak with Basil Butter

by D'Artagnan

Sweet butter flecked with Italian basil and garlic adds a creamy richness to grilled ribeye steak. Blistered cherry tomatoes on the vine make a natura...

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Grilled Ribeye Steak with Bleu Cheese & Crispy Shallots

by D'Artagnan

Creamy, cool bleu cheese sauce and crunchy shallot rings are the perfect foil for smoky and rich ribeye steaks - hot off the grill. Serve these beauti...

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Grilled Ribeye Steak with Chimichurri Sauce

by D'Artagnan

Bright and fresh with just a hint of spice, Argentinian-style chimichurri is the perfect crown for our grilled ribeye steak. The best part? This recip...

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Grilled Ribeye Steak with Garlic Herb Butter

by D'Artagnan

There's not much better than a good steak grilled over fire. We kept the preparation simple on this one, topping the ribeye with a pat of compound but...

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Grilled Ribeye Steak with Greens & Root Vegetable Mash

by Marcus Samuelsson

Chef Marcus Samuelsson serves marbled rib eye steak with an exotic twist on the classic steakhouse side, creamed spinach. In his recipe, kale and bok ...

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Merguez Sausage with Harissa Sauce

by D'Artagnan

Lamb merguez sausage, the spicy sausage from North Africa, is a popular street food in France, where vendors grill the links until crisp and lightly c...

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Pork Chops with Grilled Peaches

by D'Artagnan

Our juicy milanese pork chops get the dry rub treatment in this simple summer recipe. Grilling brings out the sweetness in white peaches which pair pe...

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Missouri-Style Dry Rub Ribs

by Michel Nischan

Michel Nischan, owner and founder of the Dressing Room in Westport, CT, learned to cook ribs from his mother, who liked to baste the meaty ribs with h...

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Baby Back Ribs with Coffee Barbecue Sauce

by Susan Spungen

Susan Spungen's cookbook, Recipes, focuses on freshness, simplicity and technique. Here, she slow-bakes succulent baby back ribs and serves them with ...

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Basic Grilled Ribeye Steak

by D'Artagnan

Here's a basic recipe for cooking our ribeye steaks on either a gas or charcoal grill. Once you have the technique down, experiment with rubs, herbs, ...

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Buffalo Bleu Cheese Burger

by D'Artagnan

Our big bleu burgers burst with flavor from meaty ground buffalo, smokey bacon, bleu cheese and our favorite "secret" seasoning: porcini powder! These...

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Ultimate Wild Mushroom Buffalo Burger

by D'Artagnan

These umami-packed burgers are a mushroom lover's dream. Serve them with duck fat fries and your favorite condiments.

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