Author: Ian Knauer
Author: Jacques Pépin
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Sara Dickerman
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Bruce Aidells
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled...
Author: Anna Stockwell
Author: Kate Higgins
Author: Gina Marie Miraglia Eriquez
Author: Paul Gayler
This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime...
Author: Anna Stockwell
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...
Author: Anna Stockwell
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they...
Author: Joanna Gaines
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.
Author: Anna Stockwell
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Author: Rhoda Boone
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless...
Author: Alison Roman
Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled...
Author: Rhoda Boone
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful....
Author: Jenny Rosenstrach
Author: Romney Steele
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus,...
Author: Alison Roman
Author: Pat Neely
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to...
Author: Sarah Kirnon
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Judith Fertig
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more...
Author: Anissa Helou
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil,...
Author: Anna Stockwell
Author: Paula Disbrowe
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Ardie A. Davis
Author: Judith Fertig
Author: Lisa Ferro
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
Sweet shrimp meets a chile-packed sambal in this easy grilled dish.
Author: Steven Raichlen