Author: Martha A. Rau
Author: Lulu Powers
Author: Fred Thompson
Author: Ian Knauer
Author: Bobby Flay
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.
Author: Elizabeth Green
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.
For this grilled pork chop recipe, don't be afraid of getting a good char. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor.
Author: Chris Morocco
Author: Steven Raichlen
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Author: Pat Neely
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.
Author: Sarah Kirnon
Author: Gina Marie Miraglia Eriquez
Author: Lisa Hardin
Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.
Author: Rhoda Boone
Author: Sara Foster
Author: Ruth Cousineau
Author: Ian Knauer
Author: Charlie Palmer
Author: Sara Dickerman
Author: Steven Raichlen
Author: Charles Phan
Author: Bon Appétit Test Kitchen
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
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
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
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Author: Melissa Roberts
Author: Lisa Ferro
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Elizabeth Karmel
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Bon Appétit Test Kitchen
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
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough