Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Author: Rhoda Boone
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh...
Author: Ian Knauer
Author: Paula Disbrowe
Author: Marie Samples
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
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 and keeps the loin meat from getting dry. These...
Author: Ray "Dr. BBQ" Lampe
Author: Douglas Rodriguez
Author: Alison Roman
Author: Zakary Pelaccio
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.
Author: Anna Stockwell
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
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" status. Tips for success: Choose firm, just-ripe...
Author: Andrea Chesman
Author: Pete Evans
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
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
Author: Tadashi Ono
Author: Rick Bayless
Author: Elizabeth Karmel
Author: Lori Longbotham
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 you've ever had.
Author: Anissa Helou
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling...
Author: Andrea Albin
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
Author: Dorie Greenspan
Author: Judith Fertig
Author: Melissa Roberts
Author: Marlene Hosey
Author: Joe Bonaparte
Author: Marge Perry
Author: Jeanne Thiel Kelley
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
Author: Victoria Granof
Author: Jeanne Kelley
Author: Kay Chun
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can...
Author: Katherine Sacks