Lemons have a broad appeal for those who barbecue because of the variety of ways in which they can be used. Lemon slices heighten both the color and flavor of sop mops or bastes and sauces, and a sprinkling of lemon on fresh-cut fruits will prevent oxidation, which causes fruits to turn brown before they can hit the grill. A twist of lemon will neutralize the odor of fish, a must for cedar plank–smoked salmon. Perhaps most important, in a marinade the acid in lemon juice will help break down the meat’s collagen fibers, thus helping to tenderize tougher cuts. This recipe, cooked using the indirect heat method at high temperature, is easily one of the quickest and most flavorful recipes I know. Cooking with indirect heat at a high temperature on a closed grill will simulate an indoor oven without sacrificing smoke flavor and will prevent premature caramelization of the soy sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.