Fire Up the Grill

A little char takes chicken, shrimp, brats and tofu to new heights.

View in browser|nytimes.com Continue reading the main story May 28, 2022 Ryan Liebe for The New York Times Recipes for the Grill Whether you're dusting off the charcoal grill or pulling out a grill pan, you'll want recipes for success, of which there are plenty on New York Times Cooking: Think grilled chicken with charred-scallion chimichurri, on skewers with tarragon and yogurt, or paired with peaches; shrimp with ginger and mint, slathered in an irresistible adobo (above) or served with a roasted red pepper sauce; steaks and chops and brats; and plenty of vegetarian options, including Buffalo grilled mushrooms, spiced grilled halloumi, marinated grilled tofu and even grilled pizza. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Grilled Chicken With Charred-Scallion Chimichurri By Kay Chun 30 minutes Makes 4 servings Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Buffalo Grilled Mushrooms By Ali Slagle 25 minutes, plus grill heating Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero. Camarones Embarazados (Adobo Grilled Shrimp) By Pati Jinich 1 hour, plus cooling and marinating Makes 6 to 8 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Beer Brats By Melissa Clark 20 minutes Makes 6 servings Continue reading the main story ADVERTISEMENT Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018