Author: Jenny Rosenstrach
Author: Eric Werner
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less...
Author: Carla Lalli Music
Author: Cristina Ceccatelli Cook
Author: Jean Georges Vongerichten
Author: Sergio Remolina
Author: Elizabeth Falkner
Middle-eastern style meatballs, Kofta 176
Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight...
Author: Chris Morocco
Absolutely worth the effort of preparation. The chicken tasted so delicious and packed with flavor. No need to order take-out from now on. This homemade...
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the...
Author: Andy Baraghani
Author: Steve Ftacek
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
Humble though the brinjal is, it is widely used all over the world because it has a naturally buttery texture and flavour, which come out beautifully when...
Author: Tarla Dalal
Author: Andrew Schloss
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Reed Hearon
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if...
Author: Joshua McFadden
Author: Bruce Aidells
Author: Judith Fertig
Author: Chris Schlesinger
Author: Grace Parisi
These pineapple and pork tacos are the original fusion food-a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican...
Author: Steven Raichlen
After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside...
Author: Adam Perry Lang
We found that a three-ounce patty hits the sweet spot: big enough to fill out the bun when smashed but small enough that two patties aren't overkill.
Author: Molly Baz
Author: Stéphane Reynaud
Grilled potatoes tossed with freshly-made parsley pesto, an easy recipe that tastes delicious. Clean, fresh and vibrant flavors perk up plain grilled potatoes....
Put a Mexican twist on your grilled steak with this herb-infused chimichurri sauce recipe from Guy Fieri.
Author: Sam Sifton
Learn how easy it is to grill the best juicy burgers on your gas grill. We will cover it all from the choice of meat, seasoning, grill temperature, how...
Author: Dan Mikesell AKA DrDan
Author: Bon Appétit Test Kitchen
Author: Samin Nosrat
Bratwurst in Beer is a staple at any summertime outing. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional...
Author: Pableaux Johnson
Quick, easy and yummy hamburgers. 38
This recipe for Whole Smoked New York Strip Loin is always a winner on our Holiday table.
Author: How to BBQ Right
Sometimes the best meat in the butcher's case isn't beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.
Author: Chris Morocco
This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture....
Author: Angelo Acquista
Author: Eric Werner
Author: Adam Perry Lang