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 it.
Author: Michael Chiarello
Author: Bon Appétit Test Kitchen
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Author: JJ Johnson
Author: Melissa Hamilton
Author: Jill Silverman Hough
Author: Zoe Singer
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts...
Author: Claire Saffitz
Author: Dorie Greenspan
Author: Abigail Johnson Dodge
Author: Jeanne Thiel Kelley
Author: Kay Chun
Author: Chris Schlesinger
Author: Sheila Lukins
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Tom Douglas
Author: Ray "Dr. BBQ" Lampe
Author: Jennifer Iserloh
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Author: Sara Dickerman
This fresh and healthy apricot dessert combines glazed apricots with lime juice and tarragon.
Author: Jean Georges Vongerichten
Author: Melissa Roberts
Author: Matt Lewis
Author: Jeanne Thiel Kelley
Author: Lourdes Castro
Author: Sara Tenaglia
Author: Ian Knauer
Author: Marge Perry
Author: Donna Klein
Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.
Author: Dawn Perry
Author: Jenny Rosenstrach
Author: Tasha de Serio