Author: Debbie White
Author: Oliver Strand
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any...
Author: Alison Roman
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
Author: Alexis Touchet
Author: Kemp Minifie
Author: Paul Gayler
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled...
Author: Katherine Sacks
Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.
Author: Elise Bauer
Author: Zakary Pelaccio
Author: Gina Marie Miraglia Eriquez
Sweet shrimp meets a chile-packed sambal in this easy grilled dish.
Author: Steven Raichlen
Author: Judith Fertig
Author: Stratta
Author: Pete Evans
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Tony Rosenfeld
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Author: Anna Stockwell
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: Bobby Flay
Author: Karen Adler
Author: Judith Fertig
Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.
Author: Traci Des Jardins
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
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: Amy Finley
Author: Gina Marie Miraglia Eriquez
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Victoria Granof
Author: Fred Thompson
This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.
Author: Brad Leone
Author: Reed Hearon
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Author: Rhoda Boone
Author: Alison Roman