Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered...
Author: Elizabeth Karmel
Author: Ardie A. Davis
Author: Kristin Donnelly
Author: Anita Lo
Author: Marge Perry
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: Diane Rossen Worthington
Author: Victoria Granof
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
Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with Cornmeal Bao With Turkey and...
Author: Josh Walker
Author: Lora Zarubin
Author: Adam Perry Lang
Author: Bon Appétit Test Kitchen
Author: Chris Schlesinger
Author: Brenda Louch
Author: Alexis Touchet
Author: Rick Rodgers
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
Author: Ardie A. Davis
Author: Chris Schlesinger
Author: Ray "Dr. BBQ" Lampe
Author: Ian Knauer
Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!
Author: Katherine Sacks
Author: Jeff Carciello
Let it rain with the kosher salt-for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.
Author: Samin Nosrat
If you want to go with the same flavors and basic method but prefer chicken pieces, go forth! Use skin-on, bone-in breasts and legs-total cooking time will be shorter.
Author: Bryan Furman
Author: Alexis Touchet
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Jody Adams
Author: Kristin Donnelly
Author: Anissa Helou
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.
Author: Brad Leone
Author: Fred Thompson
Author: Melissa Hamilton
Author: Tony Rosenfeld
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Chad Robertson
Author: Steve Raichlen
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Author: Melissa Roberts
Author: Rick Rodgers