Our Greatest Grilled Chicken Recipes
Explore the many ways to prepare this dinnertime favorite on the grill, including moist, buttermilk-marinated chicken pieces, whole chickens basted in homemade barbecue sauce, and so much more.
Our Best Burger Recipes for All of Your Summer Cookouts
From classic diner-style patties to meatless masterpieces and bunless beauties, here are more than two dozen of our best burger recipes.
How to Grill Any Vegetable Like a Pro
Our guide to making the best grilled vegetables will keep you fired up all summer long. Just pick your veggie—or make mix-and-match kebabs—and master these basic techniques.
Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness.
15 Easy Steak Recipes You'll Want to Make Again and Again
Sometimes, a steak seasoned with salt and pepper is all you need. Other times, you wish there were more creative ways to cook a steak. But how much can you actually do to something that cooks in mere minutes? It's all in the seasoning and the sauces! Try these easy recipes the next time you're craving steak.
Try These Six Fresh Grilling Recipes (from Martha's New Cookbook!)
Preview our latest book, Martha Stewart's Grilling, and then head outside to make these delicious dishes.
How to Smoke Fish
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
Dry-Aged Rib-Eye Steaks with Emeril's Maitre D'Hotel Butter
Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes.Also try:Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings
Whole Grilled Eggplant with Rice Pilaf
Eggplants have a dark side—and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony tahini sauce, then spoon the insides onto herby, pistachio-scented pilaf and dust lightly with fragrant za'atar.