Author: Art Smith
Author: Dana Talusani
Author: Melissa Hamilton
Author: Steven Raichlen
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Author: Bon Appétit Test Kitchen
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic...
Author: Elizabeth Karmel
Author: Bobby Flay
Grilled Beef Tenderloin With Potato Foil Packs
All the best components of a classic summer clambake-potatoes, shrimp, corn on the cob-get an extra layer of flavor when grilled and brushed with gingery...
Author: Molly Baz
Author: Bon Appétit Test Kitchen
If you have access to local albacore, it's wonderful in these tuna burgers.
Author: Bon Appétit Test Kitchen
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
Author: Amy Finley
Author: Ian Knauer
Author: Fred Thompson
Author: Cheryl Alters Jamison
Author: Julie Loria
Author: Jimmy Bradley
Author: Rick Bayless
Author: Elizabeth Karmel
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Michael Laiskonis
Author: Oliver Strand
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate,...
Author: Nancy Harmon Jenkins
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman
Author: Lori Longbotham
Author: Marge Perry
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate...
Author: David Lebovitz
Author: Lisa Zwirn
Author: Leigh Vickery
Author: Cindy Mushet
Author: Ian Knauer