Backyard BBQ
26 recipes found
Grilled Cumin Lamb Skewers
This surprisingly simple marinade yields a complex taste experience of rich, smoky lamb spiked with chili powder and the unique numbing sensation of Szechuan peppercorns.
Grilled Corn with Teriyaki Butter
In this fusion-y version of Mexican street corn, teriyaki butter is slathered on corn, then bundled back up, grilled, and topped with a squeeze of lime, queso fresco and cilantro.
Pork & Shrimp Grilled Quesadillas with Cucumber Salad
Quesadillas, but add a touch of Asian flair. We mixed ground pork and shrimp with teriyaki sauce, then sandwiched the filling between two tortillas and grilled until golden brown and toasty.
Tortellini Salad with Zucchini & Roasted Garlic
This tortellini salad is perfect for make-ahead lunches & makes great use of zucchini! The roasted garlic isn't necessary but in my opinion, worth it!
Peach Crumble Bars
Peach crumble bars are such a great way to enjoy fresh peaches while they're in season, and the bars are perfect for back to school!
Spanish Gin Tonic (Gin Tonic Español)
Like a maximalist G&T, the Spanish gin tonic is served in a large balloon glass filled with ice, herbs, and citrus that amplify the botanicals of the gin.
Chicken Pasta Salad with Grapes & Queso Fresco
This pasta salad feeds a crowd and hits all the flavor notes from sweet grapes to briny cheese and olives. Infinitely customizable, It's also a perfect make-ahead side that just gets better with time in the fridge.
Norwegian Custard Buns (Skolebrød)
These cardamon-infused custard buns are filled with a vanilla bean custard, then dipped in a simple confectioner’s sugar glaze and coated with shredded coconut.
Sweet Corn Butter From Whitney Wright
This corn ‘butter’ recipe was a staple on station at Per Se, where we stirred it into a sweet corn risotto. The magic happens due to the natural corn starches.
Our Best Classic Mimosa
The best mimosa recipe and a guide to how to make a mimosa, and how to riff on ingredients (like using store-bought orange juice, or swapping other fruit juice)
Greek Yogurt Potato Salad
Instead of rich mayo, there’s tangy Greek yogurt in this modern potato salad recipe. Add in torn oil-cured olives (briney! buttery!), and plenty of fresh herbs.
Mom's 'Instant Party' Chile con Queso
Chile con Queso did the heavy-lifting for my mother. As far as crowd-pleasing party food goes, it is a sure thing: dead-easy recipe, consistent, and good.
Jamaican Jerk Roast Chicken With Fried Plantains
I’m kicking up the heat with a spicy flair by adding a Jamaican jerk seasoning and plantains to my roast chicken recipe, along with lime juice and olive oil.
The Orchard Mocktail
The Orchard mocktail gets its striking fuchsia hue from blueberry juice, which has a concentrated berry flavor that pairs wonderfully with fresh basil.
Nigel Slater’s Raspberry Ripple Sandwich
This sandwich is a joyously messy experience and nostalgic even if you didn’t grow up in England eating raspberry ripple ice cream (which is vanilla with a raspberry swirl, for the rest of us). The recipe originally comes from Eat, Slater’s book full of simple, narrative recipe ideas, leaving the amounts to your taste and imagination. This mini recipe is adapted slightly from Genius Desserts (Ten Speed Press, September 2018), one of 7 ways to turn a loaf of bread into dessert.
Estela's Candied Sesame Seeds
This is one of the more rewarding ways to spend 10 minutes. As you stir sesame seeds in a sticky syrup, suddenly the water disappears and a dry crystalline layer of sugar pops to the surface. At Estela, chef Ignacio Mattos’s curve-shattering restaurant in New York City, they roll scoops of caramelized white chocolate in the candied seeds, but the seeds are also just as good sprinkled over ice cream or paletas, or topping a brownie or a slice of cheesecake—anywhere you want a little crunchy sesame-flavored twinkle. Recipe from Genius Desserts: 100 Recipes That Will Change the Way You Bake (Ten Speed Press, September 2018). To read the whole story, go here, and to get the recipe for Dori Sanders' No-Churn Fresh Lemon Ice Cream, go here.
Dori Sanders’ No-Churn Fresh Lemon Ice Cream
When it’s too hot to make a custard, it’s nice to know that you can still have sweet-tart, bracing no churn lemon ice cream all the same. This recipe is perfect!
Frozen Vodka Lemonade with Berries
Nothing is quite as refreshing or easy to make as a frosty lemonade: just homemade lemonade and ice, whizzed in the blender until slushy. But it’s also a template for any kind of fruit or herbal flavors you’d want to dress it up with—or any booze you’d like to spike it with. In this recipe, vodka and summery berries combine with the tartness of the lemonade to make the ultimate warm-weather "adult" beverage.
Beet Kvass
Beet kvass is a fermented drink that tastes sweet and earthy. It's is full of probiotic bacteria, and easier to make at home than you might imagine.
Grilled Branzino with "Greek-Style Fish Sauce"
A whole grilled branzino is the perfect outdoor party centerpiece, and this recipe shines bright with a Greek-style vinaigrette and fresh oregano.
Strawberry Margarita on the Rocks
We love a fruit cocktail made with real fresh fruit. This recipe for a strawberry margarita on the rocks uses real strawberries and no sweet and sour mix.
Super (Bowl) Chicken & Black Bean Nachos
Pop this Super Bowl chicken nachos recipe in the oven during the pregame show, and let me know how much is left (if any) when halftime rolls around.
Tom Collins
This classic Tom Collins cocktail is an easy-to-make refresher. A pared-down garnish of a lemon wheel and cherry keeps the focus on the citrusy gin.
The Perfect Negroni
This Perfect Negroni recipe is a classic Italian cocktail worth knowing. The Negroni's ingredients are gin, Campari, and vermouth—but its flavor is complex.