Author: Kay Chun
This crowd-pleasing mixed grill features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout. The accompanying cilantro-lime dressing and creamy green dipping sauce will...
Author: Anna Stockwell
Author: Marlene Hosey
Author: Kay Chun
Author: Rawia Bishara
Author: Bon Appétit Test Kitchen
Author: Joe Bonaparte
Author: Chris Lilly
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Author: Anna Stockwell
Author: Alison Roman
Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight...
Author: James Dumapit
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Author: Kristin Donnelly
Author: Adam Perry Lang
Author: Gina Marie Miraglia Eriquez
Author: Dave Kovner
Author: Lora Zarubin
Author: Tanya Wenman Steel
This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it all indoors. Can be prepared in 45 minutes or less,...
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Author: Marge Perry
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or...
Author: Drew Ramsey, M.D.
Author: Judith Fertig
Author: Shelley S. Stewart
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting the chops char, just move them to a new spot...
Author: Kelly Mariani
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Lori Longbotham
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Reed Hearon
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect...
Author: Jason Wang
Author: Judith Fertig
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West