The cucumber’s fresh crunch has gone, but in its place is something more substantial to deliver a smoky, savory flavor. By Yotam Ottolenghi There’s nothing more pointless, you might say, than grilling ...

In this recipe, a bit of roasted garlic oil adds zest to grilled chicken breasts, which are served with a flavorful cucumber relish. Just a tablespoon of oil is used to quickly marinate the boneless, ...

To explore and search through all our recipes, check out the new WSJ Recipes page. Preheat a grill to medium-high heat. Brush cucumbers with oil and season with salt. Brush radicchio with oil, season ...

Summer twilight, the day’s bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There’s fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist ...

Popular South Asian tandoori dishes come in an array of colors, from bright red to orange to yellow. Sometimes the vibrant red comes as a result of food coloring. This recipe for grilled tandoori tofu ...

Cook's notes: Raw fish loses its texture (and appeal) when it gets too warm. It's crucial to keep fish cool from hook to pan. To keep fish from curling up while cooking, place a frypan on top of it ...

With the temperatures heating up this week, it’s the perfect time to get outside on the grill. Caroyn Piguet with Piguet’s Prime Time shows us how folks can whip up a tasty lemon herb grilled chicken ...

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In a medium bowl, combine peaches, cucumber, pepper, and lime juice and set aside. Preheat grill or grill pan to medium-high heat. With a sharp knife, slice chicken breasts horizontally to yield two ...

Light a grill or preheat a grill pan. In a large bowl, whisk the olive oil with the vinegar, garlic and anchovy; season with salt and pepper. In another large bowl, toss the cucumbers and eggplant ...