Author: Tadashi Ono
Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.
Author: Nicole Ponseca
Author: Maria Helm Sinskey
Author: Mimi Smith
Author: Diane Rossen Worthington
Author: Jennifer Iserloh
Author: Jeff Carciello
Author: Gene Briggs
Author: Jill Silverman Hough
Author: Michael Chiarello
Author: Melissa Roberts
Author: Marge Perry
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying...
Author: Gina Marie Miraglia Eriquez
Author: Diana Barrios Treviño
Author: Ian Knauer
Author: Zarela Martinez
Author: Steven Raichlen
Author: Helen Willinsky
Author: Dave Kovner
Author: David Myers
Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.
Author: Kat Boytsova
Author: Georgia Downard
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Author: Elizabeth Karmel
Author: Alexis Touchet
Author: Ian Knauer
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting...
Author: Kelly Mariani
Author: Tim Byres
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez
Author: Paul Grimes
Author: Chris Schlesinger
Author: Bon Appétit Test Kitchen