Author: Charlie Palmer
Author: Rick Rodgers
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black...
Author: Karen Adler
Author: Judith Fertig
Author: Judith Fertig
Author: Fred Thompson
Does it get any better than BBQ chicken cooked slowly on the grill and slathered with your favorite barbecue sauce? Here's the best recipe for grilling...
Author: Elise Bauer
Author: Chris Lilly
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
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
Author: Lourdes Castro
Author: Victoria Granof
Author: Victoria Granof
A simple Buffalo-style hot sauce delivers a big punch of flavor to these addictive grilled wings. Brush a little sauce on the wings at the end of grilling...
Author: Rhoda Boone
Author: Kay Chun
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
Author: Maria Helm Sinskey
Now you can make one of Hillstone's most popular dishes at home. Infused with soy, pineapple juice, sesame, and ginger, it's a decision you will never...
Author: Jill Silverman Hough
Author: Michael Lomonaco
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
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Author: Rhoda Boone
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
Author: Bon Appétit Test Kitchen
Author: Shelley S. Stewart
Author: Judith Fertig
Author: Chris Schlesinger
Author: Sheryl Hurd-House
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
Author: Bruce Aidells
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Author: Claire Saffitz
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: Robert McGrath
Author: Paula Disbrowe
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: Lourdes Castro
Author: Chad Robertson
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill;...
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