Similar Recipes
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Charcoal Chimney–Grilled Asparagus With Green Goddess Dressing
Channel the intense heat of a charcoal chimney starter for better grilled green vegetables.
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Snap Pea Salad With Creamy Yogurt-Mint Dressing
Snap peas are one of my favorite vegetables for eating out of hand, but I like them even better lightly blanched. It takes a little willpower not to tear through them all raw right away, but if you can hold off, an even tastier salad—full of plump, sweet peas in a creamy, minty dressing—awaits.
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Snap Pea Salad With Mint and Tahini-Harissa Dressing
Sweet snap peas and mint is a classic combination that lends itself well to variation. Here we riff on it by adding yogurt and a couple other flavorful ingredients like tahini and harissa. It's light yet rich, cooling yet spicy.
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Quick Pickled Sugarsnap Peas
Though I like them raw or gently sautéed until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads.
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Snap Pea and Radicchio Salad With Garlic Yogurt Dressing
This bright salad coats chilled, crisp sugar snap peas in a tangy yogurt dressing to contrast warm, charred radicchio.
Snap Pea Salad
This snap pea salad is easy, tasty, refreshing, and versatile enough to serve with anything! It's also great for picnics, BBQs, and potlucks.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Quick-Pickled Snap Peas With Mint and Fennel
This simple quick pickle recipe is made by soaking snap peas in a hot brine made from rice vinegar, water, sugar, and salt and infused with fresh mint and fennel seeds.
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Charcoal Chimney–Grilled Broccolini With XO Sauce
Make a better version of grilled broccolini by using the intense heat of a charcoal chimney starter.
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Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing
Marinate charred Brussels sprouts and raw leeks with a coffee-Dijon dressing for the ultimate Korean banchan-inspired salad.
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The intense heat of a charcoal chimney starter will blister sugar snap peas without overcooking them.
Serve With
Pineapple Coconut Hawaiian Chicken Skewers
Hawaiian chicken marinated in a pineapple and coconut marinade that infuses with tropical flavours and tenderises. Skewer them as pictured, or cook whole chicken pieces. PERFECT for outdoor grilling, easy enough for a midweek meal!
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Grilled Honey Chipotle Wings
These grilled honey chipotle wings are crisp and sweet with a smoky finish.
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Grilled Jerk Pork Skewers
I tend to go into grilling kicks—my latest is a need for spicy heat. It started with the sweet and spicy corn slathered with chili-lime butter, then the smoky bite of honey chipotle wings, and this week it was jerk pork skewers, made with fiery habenaros.
Grilled Steak and Portobello Salad with Mango Lime Dressing
Summer is drawing to a close. It’s true that we must grudgingly accept this fact, but amidst the back-to-school shopping, the community pool closings, and the return to close-toed shoes, why not one last hurrah before you throw that cover over your grill? This grilled steak and portobello salad is another recipe that we made while in Hawaii
Pork Picnic Sandwich inspired by Regular Show — Binging With Babish
The Pork Picnic Sandwich presents not only the opportunity to live like a VIP, but to enjoy the sweltering summer heat while smoking some big ol' joints of pork for 16 hours!
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
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Grilled Hoisin-Glazed Chicken Wings
Sweet and salty wings with a lightly charred crust.
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Boar’s Head® BBQ Board
Instead of serving the traditional pulled pork sandwiches and baked beans, try assembling a unique, charcuterie-style board for your next backyard barbecue.
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Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze
Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.
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Grilled Chipotle-Rubbed Steaks with Lime Butter
Compound butter is one of the easiest, yet most impressive ways to make a meal more delicious. Even though it's nothing more than softened butter with herbs or spices or other flavorings whipped into it, somehow it achieves a level of refinement that comes across as very impressive (for a barbecue, having a couple varieties to slather on everything makes for a fantastic party).