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john willoughby

recipes

Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce

The sauce in this recipe is also good with chicken and ham.
June 2004
magazine

The Thick of It

Grilling large cuts of meat can be tricky—unless you have the “secret weapon” of grill chefs.
June 2004
magazine

Getting Sauced

The beaches are spectacular, the water pristine, and the climate ideal. But the real attraction of Vietnam’s largest island comes from wooden vats ranged inside anonymous buildings.
April 2004
magazine

Riding the Ticowave

One thing you should know about Costa Rica is that there’s nothing to do there. The other is that there’s so much to do.
November 2003
recipes

Foolproof Grilled Chicken

For the very best results, we brine the chicken before it goes on the grill, then toss it in a robust vinaigrette when it's done.
June 2003
magazine

Light My Fire

A delicately seared fruit kebab may turn some heads, but if you can’t slap a porterhouse on the grill and make it sing, read on.
June 2003
magazine

Call of the Wild

Life at a South African safari camp is more than lions, tigers, and wildebeests—it's also white linen, ostrich pâté, and a chilled Pimm's Cup.
August 2002
magazine

Paths to Grilling Glory

Sure, grilling over live fire is simple, say Chris Schlesinger and John Willoughby, but with more than two dozen tips and myth-breaking facts, you can take it to a whole new level....
June 2002
magazine

Summers on a Midwest Ocean

At the top of the country lies an undiscovered land where eagles play in the trees, the lake goes on forever, and the food is fresh and fine.
August 2001