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Barbecue

Explore 560 recipes, 9 projects, 37 articles, 80 galleries, 8 videos, and more

Grilled Zucchini Spears with Mint

Time:15 mins
Other Ideas:
Mint, Side dishes, Zucchini
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Jack and Jill's Iced Jasmine Tea

Time:2 hours 35 mins
Other Ideas:
Iced tea
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Buttermilk and Herb Marinated Chicken

Time:50 mins
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Grilled Corn with Lime and Cheese

Time:40 mins
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French Potato Salad with White Wine and Celery Leaves

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Mango and Radish Salad with Lime Dressing

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Five-Bean Salad

Ingredients
  • 6 cups water
  • 2 teaspoons plus 1 tablespoon coarse salt
  • 1 bay leaf
  • 1 piece (1/2 inch) cinnamon stick
  • 1/2 teaspoon whole black peppercorns
  • 1 oregano sprig
  • 3/4 pound fresh cranberry beans, shelled (about 1 cup)
  • 4 ounces haricots verts (green, yellow, or a combination), trimmed
  • 4 ounces green beans, trimmed
  • 4 ounces wax beans, trimmed
  • 4 ounces flat Italian beans (green, yellow, or a combination), trimmed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup red-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 teaspoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish

Ingredients
  • 1/4 cup white-wine vinegar, plus more to taste
  • 1/4 cup water
  • 1 teaspoon sugar
  • 2 garlic cloves, smashed
  • 1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered
  • Coarse salt and freshly ground pepper
  • 1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
  • 5 radishes, very thinly sliced
  • 8 ounces cherry tomatoes, halved, or quartered if large
  • 1 small red onion, cut into 1/4-inch dice
  • 6 boneless, skinless chicken breast halves (2 pounds)
  • Vegetable oil, for grill
  • 1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish
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Strawberries with Vanilla Syrup

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Vegetable Marinade

Other Ideas:
Balsamic vinegar, Marinades
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