Author: Melissa Roberts
Author: Jeanne Thiel Kelley
Author: Chris Schlesinger
Author: Jessica B. Harris
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
Author: Gina Marie Miraglia Eriquez
Author: Sarah Tenaglia
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...
Author: Ian Knauer
Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the...
Author: Steven Raichlen
Author: Rose Hammick
Author: Reed Hearon
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Gale Gand
Author: Jeff Cerciello
Author: Marge Perry
Author: Jeanne Kelley
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...
Author: Kelly Mariani
Author: Cindy Mushet
Author: Gina Marie Miraglia Eriquez
Author: Rose Hammick
Author: Alison Roman
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...
Author: Andrea Albin
Author: Dana Talusani
Author: Steven Raichlen
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Bright and light, this salad makes the most of summer produce.
Author: Bryan Furman
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman
Author: Rick Rodgers
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use...
Author: Bruce Aidells
Author: Rochelle Palermo
Author: Ardie A. Davis
Author: Paula Disbrowe
Author: Adam Perry Lang
These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.
Author: Kay Chun
Author: Steven Raichlen
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Author: JJ Johnson