Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: Douglas Rodriguez
Author: Marge Perry
Author: Bon Appétit Test Kitchen
Author: Ardie A. Davis
Author: Marge Perry
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
Author: Kristin Donnelly
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Author: Kristin Donnelly
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy...
Author: Andy Baraghani
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.
Author: Claire Saffitz
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky,...
Author: Katherine Sacks
Cornish game hens are first butterflied (spatchcocked), then grilled flattened, with the weight of a brick. Perfect for entertaining!
Author: Hank Shaw
Author: Susan Spungen
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
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
Author: Maggie Ruggiero
Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus:...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Try grilled romaine! Paint hearts of romaine lettuce with an herb vinaigrette, then quickly grill. Serve whole or chopped up in your next salad.
Author: Elise Bauer
Author: Jill Silverman Hough
Author: Ardie A. Davis
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Author: Brenda Louch
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: Melissa Hamilton
Author: Ray "Dr. BBQ" Lampe
An easy Salsa Verde recipe
Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.
Author: Kristin Donnelly
Author: Lauren Mead Holden
Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables....
Author: Brad Leone
Author: Steven Raichlen