Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Chris Schlesinger
Author: Steve Raichlen
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before...
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Chris Schlesinger
Check out this summer-ready pickle recipe-the technique is nothing short of amazing.
Author: Mark Bittman
Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for...
Author: Melissa Roberts
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Author: Chad Robertson
Author: Ardie A. Davis
Author: Melissa Hamilton
Grilling the pasta makes it entirely new, adding a smoky flavor and the occasional browned crunchy bit of pasta, which is delicious. Find out how to do it.
Author: Michael Chiarello
Author: Kristin Donnelly
Homemade Kansas City barbecue sauce! A rich tomato-based sauce that is just as sweet as it is spicy.
Author: Hank Shaw
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
This is an easy version of the traditional hot dog topping that's served by New York City street vendors.
Author: Brenda Louch
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
Author: Alison Carroll
Red Snapper is a great fish for grilling. For this recipe you can substitute just about any white fish with this technique, served with a Cajun Cream Sauce over grilled Asparagus.
Author: How to BBQ Right
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Author: Alison Roman
Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the...
Author: Brad Leone
Author: Melissa Roberts
Author: Sheila Lukins
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Author: Ray "Dr. BBQ" Lampe
Author: Dorie Greenspan
Author: Sarah Huck
Author: Jeanne Thiel Kelley
Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken to moisten, flavor, and glaze it.
Author: Anna Stockwell
Make these special treats around the campfire this summer. It's like a regular s'more and a butterfinger had a beautiful baby.
Author: Stephanie Izard
Author: Cristina Ceccatelli Cook
Author: Ian Knauer
Author: Lourdes Castro
Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.
Author: Dawn Perry
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
Author: Grace Parisi