newsletter of food
May 28, 2022
Whether you're dusting off the charcoal grill or pulling out a grill pan, you'll want recipes for success, of which there are plenty on New York Times Cooking: Think grilled chicken with charred-scallion chimichurri, on skewers with tarragon and yogurt, or paired with peaches; shrimp with ginger and mint, slathered in an irresistible adobo (above) or served with a roasted red pepper sauce; steaks and chops and brats; and plenty of vegetarian options, including Buffalo grilled mushrooms, spiced grilled halloumi, marinated grilled tofu and even grilled pizza.
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
By Kay Chun
30 minutes
Makes 4 servings
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
By Ali Slagle
25 minutes, plus grill heating
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
By Pati Jinich
1 hour, plus cooling and marinating
Makes 6 to 8 servings
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
By Melissa Clark
20 minutes
Makes 6 servings
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