Author: Janet Taylor McCracken
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
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
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: Elizabeth Karmel
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes...
Author: Anna Stockwell
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Author: Harneet Baweja
Author: Chris Schlesinger
Author: Cristina Ceccatelli Cook
Author: Zakary Pelaccio
Author: Reed Hearon
Author: Chad Robertson
Author: Paula Disbrowe
Author: Jamie Elizabeth Flick
Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some...
Author: Anna Stockwell
Author: Karen Adler
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: Marlene Hosey
Author: Chris Schlesinger
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
Author: Lisa Ferro
Author: Emeril Lagasse
Author: Victoria Granof
Author: Kristin Donnelly
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa,...
Author: Ian Knauer
Author: Melissa Roberts
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
Author: Marge Perry
Author: Debbie White
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should...
Author: James Dumapit
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Rick Bayless
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut...
Author: Anna Stockwell
Author: Kristin Donnelly