Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Author: JJ Johnson
Author: Ardie A. Davis
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Author: Kevin West
Author: Kay Chun
Author: Pam Anderson
Author: Jennifer Iserloh
Author: Jamie Purviance
Author: Melissa Hamilton
Author: Marge Perry
Author: Dorie Greenspan
Author: Matt Lewis
Author: Chad Robertson
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 second.) Another revelation: salting the meat before...
Author: Ian Knauer
This fresh and healthy apricot dessert combines glazed apricots with lime juice and tarragon.
Author: Jean Georges Vongerichten
For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint Louis' Lunch, in New Haven, Connecticut. Since 1898,...
Author: Steven Raichlen
Author: Abigail Johnson Dodge
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: Marge Perry
Author: Stanley Wong
Author: Sheila Lukins
Author: Melissa Roberts
Author: Jasper White
Author: Sarah Huck
Author: Tasha de Serio
Author: Ray "Dr. BBQ" Lampe
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Author: Sara Dickerman
Author: William Lee
Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the preferred condiment of eastern North Carolina....
Author: Steven Raichlen
Author: Karen Bussen
Author: Tom Douglas
Author: Bon Appétit Test Kitchen
Author: Lourdes Castro
Author: Cristina Ceccatelli Cook
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