Author: Mario Batali
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
Author: Nina Simonds
Author: Sara Foster
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Paul Grimes
Author: Shelley Wiseman
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
Pumpkin Custard Profiteroles With Maple Caramel
Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and...
Author: Shelley Wiseman
Author: Rebecca Poynor-Burns
Author: Marge Perry
Author: Bon Appétit Test Kitchen
Author: Lauren Chattman
Author: Cathal Armstrong
Although this recipe is extremely simple, you need to be careful not to overcook you Grilled T-Bone Steaks.
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Donna Chase
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Klaus Fritsch
Author: Lillian Chou
Author: Farid Zadi
Author: Gail Conde
Author: Eula Mae Doré
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Author: Marion Cunningham
Author: Victoria Granof
Author: Alexis Touchet
Author: Suzanne Goin
Author: Anna Stockwell
Author: Kevin von Klause