Author: Fred Thompson
Author: Michael Chiarello
Author: Steve Ftacek
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
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
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Author: Steven Raichlen
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
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
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: Douglas Rodriguez
Author: Michael Chiarello
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Steve Raichlen
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: John Schlimm
Author: John Scharffenberger
Author: Karen Busen
Author: Ardie A. Davis
Author: Paula Disbrowe
Author: Nick Malgieri
Author: Steven Raichlen
Author: Adam Perry Lang
Author: Maria Helm Sinskey
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
Author: Steven Raichlen
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Author: Elizabeth Karmel
Author: Lou Lambert
Author: Jody Adams
Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.
Author: Kristin Donnelly
Author: Maria Helm Sinskey
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Author: Alison Roman
Author: Alison Roman
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: Karen Adler
Author: Kristin Donnelly