This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Fred Thompson
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
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
Author: Zakary Pelaccio
Author: Debbie White
Author: Cristina Ceccatelli Cook
Author: Oliver Strand
Author: Alexis Touchet
Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.
Author: Elise Bauer
Author: Kemp Minifie
Sweet shrimp meets a chile-packed sambal in this easy grilled dish.
Author: Steven Raichlen
Author: Stratta
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
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Gina Marie Miraglia Eriquez
Author: Tony Rosenfeld
Author: Paul Gayler
Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.
Author: Traci Des Jardins
Author: Karen Adler
Author: Bobby Flay
Author: Judith Fertig
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: Judith Fertig
Author: Pete Evans
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: Karen Adler
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.
Author: Anissa Helou
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Gina Marie Miraglia Eriquez
Author: Lourdes Castro
Author: Amy Finley
Author: Victoria Granof
Author: Reed Hearon