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magazine yucatecan style grilled mahi mahi
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4.0
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4.0
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This grilled mahi-mahi recipe is spicy and sweet, thanks to chiles, ginger, and creamy coconut milk.
4.0
(4.19)
Quick
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We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.
3.7
(3.66)
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Easy
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Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.
4.4
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Our best steak fajitas recipe features thin strips of skirt steak, marinated in citrus and grilled over mesquite, stuffed into warm flour tortillas.
5.0
(5)
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Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue.
4.0
(4)
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4.7
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Vegan
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
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Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.
5.0
(4.83)
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Culture
Check out photos from the housewarming party we threw with chef Andrew Carmellini to celebrate the opening of our shiny, new Test Kitchen.
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5.0
(5)
Quick
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If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs, and you can definitely make them at home.
5.0
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To give steaks a boost, chef David Myers of Hinoki & the Bird in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).
4.6
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Lifestyle
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The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.
2.6
(2.57)
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The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.
4.5
(4.54)
Recipes
We stole your nonna’s ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry—it doesn’t want to come home.
3.0
(3)