Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Author: Anna Stockwell
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 breasts take on a whole new life between two slices...
Author: Alison Roman
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Author: Ted Reader
Author: Molly Stevens
Author: Abigail Johnson Dodge
Author: Steven Raichlen
Author: Charlie Palmer
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Melissa Roberts
Author: Sara Dickerman
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.
Author: Bryan Furman
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: Lisa Ferro
Author: Ian Knauer
Author: Lourdes Castro
Author: Bon Appétit Test Kitchen
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Author: Charles Phan
Author: Alexis Touchet
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
Author: Andrea Albin
Author: Elizabeth Karmel
Author: Shelley Wiseman
Author: Diane Rossen Worthington
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it...
Author: Ian Knauer
Author: John Malik
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
Author: Michael Schlow
Author: Tracey Medeiros
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Author: Nobuyuki Matsuhisa
Author: Bon Appétit Test Kitchen
Author: Romney Steele
Author: Jamie Purviance
This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.
Author: Nicole Ponseca