Author: Norman Van Aken
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Author: Ian Knauer
Author: Reed Hearon
Author: Victoria Granof
Author: Lora Zarubin
Author: Alison Roman
Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing....
Author: Drew Ramsey, M.D.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
Author: Alison Carroll
Author: Norman Van Aken
Author: Rawia Bishara
Author: Karen Adler
Author: Pete Evans
Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day,...
Author: Curtis Stone
Author: Karen Adler
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close...
Author: Ian Knauer
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
Author: Adam Perry Lang
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent...
Author: Rick Martinez
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Author: Kristin Donnelly
Author: Marie Samples
Author: Sarah Huck
Author: Lou Lambert
This beer marinated chicken with spices and lime in the marinade keeps the chicken drumsticks so juicy and tender all through the grilling that it's hard...
Author: Picture The Recipe
Author: Steve Raichlen
Author: Kay Chun
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas...
Author: Elizabeth Karmel
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
These grilled meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice.
Author: Kristin Donnelly
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Author: Jeanne Thiel Kelley
This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.
Author: Anna Stockwell
Author: Sara Foster