Author: Sara Foster
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Author: Dave Muller
Author: Steven Raichlen
Author: Grace Parisi
Author: Kay Chun
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
Author: Amelia Saltsman
This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it...
Author: Reed Hearon
Author: Alison Roman
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
Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.
Author: Nick Nutting
Author: Steven Raichlen
Author: Melissa Roberts
Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for...
Author: Anna Stockwell
Author: Sara Tenaglia
Author: Stratta
Author: Anita Lo
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the...
Author: Rhoda Boone
Author: Tadashi Ono
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Author: Fred Thompson
Author: Bon Appétit Test Kitchen
Author: Marge Perry
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Ardie A. Davis
Author: Tadashi Ono
Author: Jeanne Thiel Kelley
Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger...
Author: Anissa Helou
Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are...
Author: Melissa Roberts
Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.
Author: Nicole Ponseca
Author: Bon Appétit Test Kitchen
Get your grill on with tuna kabobs! skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.
Author: Elise Bauer
Grilling the pasta makes it entirely new, adding a smoky flavor and the occasional browned crunchy bit of pasta, which is delicious. Find out how to do...
Author: Michael Chiarello