Barbecue and Grilling Recipes

Ribs, pulled pork, sausage, steak, chicken and more recipes from NYTCooking and the recipe archive of The New York Times for summer grilling and celebrations all year long.

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a plate with meat and vegetables on it next to rice, sauce and lettuce

Bulgogi Recipe

As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine. Photo by Christopher Testani for The New York Times. Food Stylist: Simon Andrews

a hamburger with cheese, lettuce and tomato

Easy Egg Roll Recipe

Easy Main Course Recipes

Barbecue & Grilling Essentials

grilled chicken on a baking sheet next to ketchup and dipping sauces

Huli Huli Chicken Recipe

16 Grilling Recipes You’ll Want to Make All Summer Long

a white plate topped with meat and veggies next to sliced orange wedges

Herb Recipes

Plates Ideas

Barbecue Recipes Grill

Outdoor Cooking Recipes

Winter Meals

Tenderloin Recipes

Bbq Sauce Recipe

Pork Tenderloin Recipes

Sweet and Salty Grilled Pork With Citrus and Herbs

While a grill is ideal here, it can also be prepared on the stovetop in a very hot cast-iron skillet.

two pieces of meat on a cutting board next to another piece of meat that has been cut in half

Grilling Tips

Meat Eater

Dairy Free Cream Cheese

Grilled or Oven-Roasted Santa Maria Tri-Tip

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast.

two steaks are cooking on the grill with lemon slices and rosemary sprigs

Swordfish Steak Recipe

Swordfish Steak

Grilled Swordfish

New York Times Cooking

Grilled Marinated Swordfish Steaks Recipe

Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish. (Photo: Michael Kraus for NYT) http://nyti.ms/2sk4MyE

a bowl filled with pasta, bacon and lettuce next to a glass of honey

German Potato Salad Recipe

Potato Salads

Summer Potluck

Picnic Recipes

German Potato Salad Recipe

The reassurance of potato salad has been appealing to Americans since the last half of the 19th century. German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest. This is an adaptation of a classic version that was first published in the 1931 edition of “The Joy of Cooking.” (Photo: Michael Kraus for NYT) http://nyti.ms/2r6Uv9i

Gas or charcoal? It is a question that has bedeviled American consumers and cooks for decades, since the first LazyMan propane grill went on sale in the 1950s and left the Smiths with their briquette-fueled brazier looking jealously over the fence at the Joneses and their new outdoor science stove. (Photo: Jessica Emily Marx for The New York Times) Outdoor Science, The Joneses, Propane Grill, The Smiths, Summer Grilling, Easy Dishes, Charcoal Grill, Bbq Grill, Propane

Charcoal or Gas? Depends on What You’re Grilling (Published 2017)

Gas or charcoal? It is a question that has bedeviled American consumers and cooks for decades, since the first LazyMan propane grill went on sale in the 1950s and left the Smiths with their briquette-fueled brazier looking jealously over the fence at the Joneses and their new outdoor science stove. (Photo: Jessica Emily Marx for The New York Times)

four pieces of meat cooking on a grill with grass in the backgroung

Grilled Soy-Basted Chicken Thighs With Spicy Cashews Recipe

The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. (Photo: Jessica Emily Marx for The New York Times) http://nyti.ms/2r5kjPJ

a person is cooking apples in a pan on the stove with other pots and pans

Charred, Browned, Blackened: The Dark Lure of Burned Food (Published 2017)

Tomatillos being charred for mole. (Photo: Cole Wilson for The New York Times)

a pan filled with food sitting on top of a stove

Savory Cravings

Chicken Tortillas Soups Recipe

Charred, Browned, Blackened: The Dark Lure of Burned Food (Published 2017)

The chef Gerardo Gonzalez chars vegetables for his burned-almond mole, which he serves with hominy and octopus at Lalo, the restaurant he opened last fall in Chinatown in Manhattan. (Photo: Cole Wilson for The New York Times)

a person is holding a tray with some food on it and one hand is cleaning the pan

Charred, Browned, Blackened: The Dark Lure of Burned Food (Published 2017)

Charring onions can produce an almost meatlike depth of flavor. (Photo: Cole Wilson for The New York Times)

chicken skewers with coleslaw and slaw on a blue flowered plate

Carroll Gardens Brooklyn

Filipino Food With Subtlety, and a Splash of 7Up, at F.O.B. (Published 2017)

There is a kiss of soda on the barbecue chicken and pork skewers, the charred meat glossy with 7Up, pineapple juice and Jufran brand banana ketchup. (Photo: Danny Ghitis for The New York Times)

grilled meat on a white plate with lemon wedges

Seared Lamb Ribs With Spicy Yogurt Sauce Recipe

This recipe takes time, but can be made up to two days in advance. Give the ribs their final sear just before serving. (Photo: Sasha Maslov for The New York Times)

three bowls filled with soup next to slices of lemon and bread on a cutting board

Spiced Potted Shrimp Recipe

Diced shrimp are aggressively seasoned with anchovy, celery seed, lemon zest and garlic before being sealed into ramekins. Potted shrimp is a very rich dish, best served in small quantities with hot toast on the side to melt the solidified butter back into a creamy sauce. (Photo: Andrew Scrivani for The New York Times)

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Barbecue and Grilling Recipes