Recipes to Grill Right Now

It's time to cook steak and corn and pork — outside.

View in browser|nytimes.com Continue reading the main story July 9, 2022 Bobbi Lin for The New York Times Recipes to Grill Right Now As we plunge deeper into summer, the urge to cook outside only grows. So make the Puerto Rican classic churrasco (above) — grilled marinated skirt steak with chimichurri — as soon as you can. This weekend, maybe? While Von Diaz's recipe is a surefire hit, other options include Kay Chun's grilled gochujang pork and J. Kenji López-Alt's honey butter grilled corn. And a no-cook side, like Melissa Clark's buttermilk green goddess slaw, would be perfect alongside an al fresco meal. You'll find those recipes and more in our weekly collection of the most popular New York Times Cooking recipes. Continue reading the main story ADVERTISEMENT Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. Grilled Gochujang Pork With Fresh Sesame Kimchi By Kay Chun 15 minutes Makes 4 servings Chris Simpson for The New York Times. Food Stylist:Frances Boswell. Honey Butter Grilled Corn By J. Kenji López-Alt 20 minutes, plus time for heating grill Makes 6 servings Bobbi Lin for The New York Times. Food Stylist: Monica Pierini. Churrasco (Grilled Marinated Skirt Steak) By Von Diaz 45 minutes Makes 4 servings Chris Simpson for The New York Times. Food Stylist: Frances Boswell. Buttermilk Green Goddess Slaw Recipe from Diane St. Clair Adapted by Melissa Clark 30 minutes Makes 6 to 8 servings 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