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: Cristina Ceccatelli Cook
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
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Kristin Donnelly
Author: Merritt Watts
Brush thin cuts of meat with a sweet and spicy marinade for a powerfully flavorful grilled dinner that's ready in less than 30 minutes.
Author: Chris Morocco
Author: Paul Grimes
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.
Author: Rhoda Boone
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: Melissa Roberts
Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!
Author: Paul Kahan
This Grilled Ribeye Steak recipe is incredibly easy and doesn't require a lot of preparation. All you need is a couple well-marbled ribeyes, a hot grill, and bottle of your favorite wine and you're well...
Author: How to BBQ Right
Author: Susan Spungen
Put a Mexican twist on your grilled steak with this herb-infused chimichurri sauce recipe from Guy Fieri.
Author: Tony Rosenfeld
Author: Bon Appétit Test Kitchen
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.
Author: Brad Leone
Author: Rebecca Jurkevich
Author: Andrew Schloss
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
Author: Jean Georges Vongerichten
Author: Kate Higgins
Author: Ian Knauer
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
This Marinated Grilled Flank Steak is melt in your mouth delicious! The flank steak marinade itself has a Mexican flare with lime juice, cilantro, and red pepper flakes, which makes a zesty marinade makes...
Author: Krista
These Seattle Drunk Dogs are a tribute to the late-night food vendors on the streets of my beloved city.
Author: Well Worn Fork
A lovely taste of spring.
Author: Janet Taylor McCracken
See "Prep School" for photos showing how to wrap the fish.
Author: Dave Kovner
Author: Melissa Roberts
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
Author: Dawn Perry
Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value....
Author: Drew Ramsey, M.D.
Slices of sweet potatoes grilled and slathered with a cilantro-lime dressing.
Author: Elise Bauer
Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with Cornmeal Bao With Turkey and...
Author: Josh Walker
Author: Marge Perry
We found that a three-ounce patty hits the sweet spot: big enough to fill out the bun when smashed but small enough that two patties aren't overkill.
Author: Molly Baz
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.
Author: Andy Baraghani
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you'd rather not make your own.
Author: Joshua McFadden
Author: James McNair
Author: Marty Lynch