What to grill? Here’s your recipe guide
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Naked ribs Some people like barbecue for the sauce; purists like it for the pork.
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Total time: 40 minutes Servings: 6 Note: From Nancy Silverton.
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Tuscan grilled chicken Total time: 40 minutes, plus marinating time Servings: 4 to 6 2 cloves garlic 1 1/2 tablespoons minced fresh rosemary 1 teaspoon kosher salt 1/2 teaspoon fennel seed 1/4 cup olive oil 1 (4- to 4 1/2 -pound) chicken Oil for brushing 1.
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Total time: 45 minutes plus marinating time Servings: 6 to 8 Note: This marinade is loosely based on a recipe by Julie Sahni. 1 cup yogurt 1/4 cup red wine vinegar 4 cloves garlic 1 teaspoon coarsely ground black pepper 1 (2-inch) piece ginger, grated 1 serrano chile, sliced 1/2 teaspoon ground cumin 1 1/2 teaspoons salt 1 (4- to 5-pound) boneless lamb leg 1.
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Dial down the flames to a slow burn and watch pineapple, cinnamon toast and pound cake luxuriously transform.
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Total time: About 3 hours 15 minutes, plus marinating time Servings: 6 Note: From test kitchen manager Noelle Carter.
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Total time: About 1 hour Servings: 6 Note: Soak the skewers in water while you’re assembling the packets.
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Total time: 1 hour, 10 minutes plus overnight marinating time Servings: 16 Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium.
