Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
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: Sarah Dickerman
Author: Martha A. Rau
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: Curtis Stone
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Author: Rachel Gurjar
Author: Alexis Touchet
Author: Fred Thompson
Author: Bobby Flay
OK, this is ground zero-the ur American basic barbecue rub. Use it on ribs, pork shoulders, chickens-anything you want to taste like American barbecue.
Author: Steven Raichlen
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it...
Author: Elizabeth Karmel
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
Author: Bon Appétit Test Kitchen
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Julia Child
This easy barbecue sauce recipe combines ginger and mustard, honey, and garlic. It has a palpable zing with ribs, chicken, or grilled cauliflower.
Author: Brigid Washington
Author: Rochelle Palermo
Author: Fred Thompson
A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.
Author: Elizabeth Green
Author: Fred Thompson
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
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Ellen Brown
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
Author: Bon Appétit Test Kitchen
Author: Lulu Powers
Author: Molly Stevens
Author: Steven Raichlen
Author: Tracey Medeiros
Author: Charles Phan
Author: Bon Appétit Test Kitchen
Author: Pat Neely