Author: Reed Hearon
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: Norman Van Aken
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
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.
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
Author: Bon Appétit Test Kitchen
Author: Karen Adler
Author: Lora Zarubin
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
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: Rawia Bishara
Author: Karen Adler
Author: Alison Roman
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
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: Adam Perry Lang
Author: Bon Appétit Test Kitchen
Author: Kristin Donnelly
Author: Marie Samples
Author: Kay Chun
Author: Steven Raichlen
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: Lou Lambert
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
Author: Sarah Huck
Author: Steve Raichlen
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
Author: Grace Parisi
Author: Chris Schlesinger
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Jeanne Thiel Kelley
This Marinated Grilled Flank Steak is melt in your mouth delicious! The flank steak marinade itself has a Mexican flare with lime juice, cilantro, and...
Author: Krista
Author: Kay Chun