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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.