Author: Bon Appétit Test Kitchen
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo-its...
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty...
Author: Steven Raichlen
Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.
Author: Mark Bittman
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
Author: Jeanne Thiel Kelley
Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.
Author: Eric Werner
Author: Douglas Rodriguez
Author: Michael Chiarello
Author: Paula Disbrowe
Author: Adam Perry Lang
Author: Steve Raichlen
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying-like umami on a stick. Shiro miso-aided and abetted by mirin and lush mayonnaise-asserts itself beautifully against...
Author: Melissa Roberts
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Author: Elizabeth Karmel
Author: Steven Raichlen
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Author: Ardie A. Davis
Author: Nick Malgieri
Author: John Schlimm
Author: Steven Raichlen
Author: Jody Adams
Author: Maria Helm Sinskey
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers...
Author: Andy Baraghani
Author: Alison Roman
These grilled meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice.
Author: Kristin Donnelly
Author: Joanne Weir
Author: Lou Lambert
Making beautifully charred, wood-fired pizzas at home isn't impossible. With a special pizza-oven attachment, you can instantly turn any kettle charcoal grill into a perfect pie-making machine.
Author: Matt Duckor
Author: John Scharffenberger
These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Fresh herbs, a bit of dark turkey meat, and a little olive oil keep them juicy.
Author: Elise Bauer
We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Author: Chris Morocco
Author: Alison Roman
Author: Maria Helm Sinskey
Author: Karen Busen
Author: Karen Adler