Smoky Cola Duck is an easy but super effective barbecue go-to for the warmer months, yielding crispy skin and succulent, flavorful meat with almost no effort.
These Argentinian-style beef ribs are tender and juicy, their robustness mouthwateringly complimented by the bright, complex acidity of the chimichurri. It’s an unapologetically indelicate dish—it’s carnal, demanding that you pick up the bones and tear every last bite off with your teeth, licking the chimichurri from your fingers.
Jjukumi Gui (Korean barbecued octopus) is an enticing bite of Korea, and yet oddly familiar in the way that it checks all the boxes of successful Western barbecue: a little sweet, a little spicy, a little tangy, a little smoky.
This recipe channels the traditional flavors of the Peruvian anticuchos de corazon. The accompanying skewers feature zucchini, tomatoes, shallots, and queso de frier to create an array of flavors ranging from tangy to sweet to buttery, unified and brightened up by the acidity of lemon juice.
This recipe is all about highlighting the natural flavors of really good ingredients. Good olive oil, fresh lemon juice, and the essential oils of freshly chopped herbs infuse the chicken legs, which are then grilled, topped with fresh basil leaves and mozzarella, and finished off quickly in the broiler. Easy, delicious, and a perfect summer recipe that won’t heat up your kitchen!