For this meat lover, there may be no better summer dinner than a fat and juicy ribeye steak cooked to perfection over a bed of hot coals. But boy, is that a splurge in these days of high inflation, ...

This recipe comes from William Rice’s new “Steak Lover’s Cookbook” (touted in the July 9 Food section). “Mention the Mediterranean, meat and yogurt, and everyone thinks lamb,” Rice writes. “But the ...

There is something primitive in the appeal of a kabob. Whether you like to grill chunks of meat or you prefer fresh vegetables, skewering food onto sticks and cooking it over a fire (or in the oven) ...

Whatever the weather, Memorial Day weekend opens grilling season. Steaks, chicken, burgers and hot dogs will grace the grill through summer’s sultry afternoons and long, soft evenings. For special ...

1. Clean and lightly the grill. Heat the grill to medium. In a small bowl, stir together 1/4 cup hoisin sauce and 1 tablespoon each soy sauce, finely grated peeled fresh ginger (from a 1-inch piece) ...

My grandfather would often use trimmings and other butcher cuts to make shish kebabs (skewers) and feed the family for Sunday lunch. While some folks use beef or lamb tenderloin, I argue it's ...

To make the marinade, mix together all the ingredients in a large bowl. Set aside. Cut the steak into 1- to 2-inch chunks and place in a large plastic zip-top bag. Add marinade and toss back and forth ...

How to Make the Best-Ever Steak Skewers According to Martha Stewart originally appeared on Parade. When it comes to elevating everyday food, culinary goddess Martha Stewart always delivers—and her ...

For this meat lover, there may be no better summer dinner than a fat and juicy ribeye steak cooked to perfection over a bed of hot coals. But boy, is that a splurge in these days of high inflation, ...