Author: Charlie Palmer
The classic Moscow Mule cocktail has vodka, lime, & ginger beer-but it's better with fresh ginger. Make this blender frozen drink for your next bbq.
Author: Maggie Hoffman
Author: Sheila Lukins
Author: Jimmy Shaw
Author: Ian Knauer
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation...
Author: Steven Raichlen
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need...
Author: Kemp Minifie
Author: Amelia Saltsman
Author: Diane Kochilas
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
Author: Ian Knauer
Author: Jean Georges Vongerichten
Author: Janet Taylor McCracken
Author: Ian Knauer
Author: Lourdes Castro
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Jasper White
Author: Liza Schoenfein
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Elizabeth Karmel
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Shelley Wiseman
Author: Chris Schlesinger
Author: Judith Fertig
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Zakary Pelaccio
Author: Jamie Elizabeth Flick
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This is the dish that started...
Author: Elizabeth Karmel
Author: Cindy Mushet