Although it sounds like it would be burn-your-mouth-hot, the five-spice powder in this fall comfort food is actually a mild blend that commonly consists of star anise, anise seed, cloves, cinnamon and ginger.
Soy sauce, garlic and ginger add a touch of Asian flavor to the all-American hamburger. The recipe comes from a West Des Moines, Iowa, reader. Serve along with Neighbor-Pleasing Baked Potato Salad -- a hot-from-the-oven specialty loaded with cheese, olives and bacon.
This recipe comes from Bill Dugan, who runs the popular FishGuy Market in Chicago. He grills fish over coals or tucks it into a foil packet to grill. (You'll get more grilled flavor with the direct method, but the foil packet makes for easy cleanup.) We like the fish with a good squeeze of lemon, served over greens and couscous.
When we say easy, we mean it! With our foolproof technique, you don't need fancy gear or secret spices. See our "Ribs Made Easy" story for step-by-step instructions, and check out our recipes for All-Purpose Rib Rub and Chipotle BBQ Sauce.
If you've never had dessert off the grill, this recipe from Chicago grilling expert Elizabeth Karmel is a great place to start. Grilling softens the sweet bananas that are absolutely irresistible when topped with hot fudge sauce. Cook the bananas on the grill over low coals left after making the main dish.
Brush sweet homemade barbecue sauce on meats while grilling, or serve it as a condiment. The sauce recipe comes from Paul Bernhard of Bancroft, Iowa, who served grilled pork chops for years to hungry bicyclists crossing Iowa on the annual RAGBRAI bicycle ride.
An easy marinade gives this grilled entree a pleasant lemon-pepper flavor. The recipe was inspired by the kabobs served at Al-Ameer restaurant in Dearborn, Michigan. Try serving with tabbouleh, a traditional Middle Eastern grain side-dish.
These succulent chicken wings might disappear as fast as you can grill them. The recipe comes from Danny Edwards Famous Kansas City BBQ, formerly Li'l Jake's Eat It and Beat It. The tiny, no-frills eatery has served weekday lunch crowds in Kansas City for more than two decades.
A mixture of fresh basil, pistachios, lime juice, garlic and butter tops easy grilled salmon. Store leftover pistachio-basil butter in your refrigerator for up to a week; toss with hot pasta or spread on toasted French bread.
Wayne Santi of LaGrange, Illinois, cooks gourmet food on the go for cyclists on RAGBRAI, the Register's Annual Great Bicycle Ride Across Iowa. He's made these two recipes for the ride. "The lemon-oregano flavor with the meat's juices cannot be beat," Wayne says. He uses the rub and soy-sauce marinade on chicken, too
Vegetables and seasonings give the rice side dish a boost of flavor. "I was once told that rice has no rules, except 'Don't overcook,'" Wayne says.
Diners at 40 Sardines in Overland Park, Kansas, are in for a pleasant surprise when they choose this dessert. Chef/owner Debbie Gold says, "The tanginess of the pineapple and the subtle flavor of watermelon mixed with the smokiness of the grill brings a great sensation to the palate."
Cookbook author Nina Swan-Kohler created this sauce recipe to remind her of the Caribbean flavors she enjoyed while living in Trinidad and Tobago after college. Brush the sauce on beef, chicken or pork.
Serve this thin-sliced beef on baguette slices for an appetizer or on hearty whole-grain bread for a sandwich. Chicago grilling expert Elizabeth Karmel says it's also delicious without bread, just topped with the sauce.
Grilled chicken always adds flavor to a sandwich. Pounding the chicken helps it cook faster.
Serve the chicken on a warm, toasted roll with a sauce made of apple jelly or hot pepper jelly, chili sauce, vinegar, mustard, Worcestershire sauce and chili powder. Cheese, bacon and tomato slices complete the hearty sandwich.