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Grilled Halibut with Grilled Red Pepper Harissa

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

Shrimp and Chorizo Mixed Grill

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...

Author: Anna Stockwell

Blueberry Shrub

Author: Denise Gee

Grilled Tandoori Lamb

Author: Mark Bittman

Grilled Salmon with Basil Aïoli

Author: Judith Fertig

Lemon Pepper Salt Rub

Author: Melissa Hamilton

Grilled Chicken and Plantains, Jamaican Style

Author: Bon Appétit Test Kitchen

Curried Cauliflower and Potato Salad

Serve this smoky curried salad with sliced chicken or sandwiches.

Author: Guy Fieri

Grilled Veal Chops with Arugula and Basil Salad

Author: Gina Marie Miraglia Eriquez

Summer Berry Pudding

Author: Chris Ford

Chocolate Dipped Ice Cream Sandwiches

Author: Abigail Johnson Dodge

Pickled Radishes

A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts...

Author: Eric Werner

Goat Cheese Pizza

Author: Victoria Granof

Lemony Potato Salad

Author: Ian Knauer

Bacon Wrapped Pig Wings

Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor...

Author: Ray "Dr. BBQ" Lampe

Grilled Corn on the Cob with Salt and Pepper Butter

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Author: Anna Stockwell

Sugarcane Shrimp

Author: Jessica B. Harris

Mocha Fudge Cake

Author: David Schmidt

The Ultimate Hamburger

For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint...

Author: Steven Raichlen

Raw Artichoke Salad with Celery and Parmesan

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Author: David Downie