Author: Norman Van Aken
Author: Andrew Schloss
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...
Author: Anna Stockwell
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
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...
Author: Katherine Sacks
Author: Jeanne Kelley
Author: Judith Fertig
Author: Oliver Strand
Author: Elizabeth Karmel
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more...
Author: Anissa Helou
Author: Romney Steele
Author: Kay Chun
Author: Bon Appétit Test Kitchen
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet"...
Author: Andrea Chesman
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
Author: Steven Raichlen
Author: Debbie White
Author: Marlene Hosey
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Lourdes Castro
Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.
Author: Nicole Ponseca
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...
Author: James Dumapit
Sweet shrimp meets a chile-packed sambal in this easy grilled dish.
Author: Steven Raichlen
Author: Robert McGrath
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Author: Fred Thompson
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...
Author: Anissa Helou
Author: Dorie Greenspan
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Chris Lilly
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...
Author: Nancy Harmon Jenkins
Author: Sheryl Hurd-House
Author: Judith Fertig
Author: Stratta
Author: Kristin Donnelly
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut...
Author: Anna Stockwell
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa,...
Author: Ian Knauer