New York Magazine

There is no richer, fattier, tastier fish than wild salmon from out West, the Alaskan king, a.k.a. Chinook, in particular.

Grilling is no longer just about ribs and chicken; you can rig an entire clam bake on that Weber.

There's nothing daunting about rigging an impromptu pit out of a kettle grill and rustling up a rack of ribs when the craving strikes.

Toss a wagonload of the insanely sweet hybrids with garlic and lemon basil into a thicket of bavette for a simple pasta topping.

In a play on Peking duck, turkey is stuffed with Asian spices and roasts it until the skin is crispy.

Sage-permeated pork brochettes are painted with tangy tapenade.

"The pork is low and slow: You throw it in the oven, you don’t have to stuff it or truss it. It will feed a lot of people, and it’s easy and affordable."

When you have the butcher remove the bones, you can slice straight through your turkey and get the stuffing and meat all in one.

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

The result of slow-cooking a turkey breast in a vacuum-sealed pouch is flavorful and moist meat.

There should be nothing daunting about rigging an impromptu pit out of a kettle grill and rustling up a smoked chicken when the craving strikes.

Turn this turkey into a bona fide Butterball. Pamper it with a salty bath and herbed butter. Don't expect leftovers.

Allow the pasture-raised, brined turkey to cool slightly before serving, to ensure the ideal flavor and texture.

Grilled quail, with its festive garnish of beets, pomegranate, and greens, is a harbinger of the holidays.

Wild stinging nettle has a whiff of danger about it, but cooking renders the tender leaves harmless and delicious.

Spruce up your cavatelli pasta by tossing it with some roasted eggplant, tomatoes, ricotta salata, Romano, and basil.

Skewers of New York strip steak infused with soy and speckled with fresh herbs are tossed on the grill.

There'll always be a palpable hunger for the French classics, and despite its jaw-dropping presentation, most of the work can be done in advance.

Stuffed guineau hens make a fine French substitute for a Thanksgiving feast.

Once you have the Thai ingredients, making these skewers is as easy as throwing chicken on the grill.

Start with a meze platter of baba ghannouj, hummus, and grape leaves then serve this luscious tagine over couscous.

Honor the past while conjuring a divine Passover meal, combining the Eastern European Ashkenazi and Spanish-influenced Sephardic styles.

Once you've stuffed herbs and bread crumbs under its skin, just throw this birdie on the grill.

Cook something global on your grill with this smoky Argentine recipe.

The spices and herbs in the can steam through the chicken while it's slow-roasting; meanwhile, the grill's heat is getting the skin crisp. It's unbelievably tender and moist.