Author: Fred Thompson
Author: Andrew Schloss
Cooking the chicken legs over indirect heat gives them time to render fully and start to crisp so they won't become gluey when glazed.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe...
Author: Mathew Ramsey
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that...
Author: Jody Williams
Author: Ardie A. Davis
Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.
Author: Ignacio Mattos
Author: John Scharffenberger
Author: Ray "Dr. BBQ" Lampe
Author: Steve Ftacek
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Author: Nguyen Tran
Author: Steven Raichlen
Prep the grilled elements of this dinner over the weekend and store them in your fridge for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.
Author: Anna Stockwell
Author: Ardie A. Davis
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
Author: Sergio Remolina
Author: Rafael Palomino
Author: Gina Marie Miraglia Eriquez
Author: David Myers
Author: Grace Parisi
Author: Kemp Minifie
Author: Jill Silverman Hough
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Author: Rick Rodgers
Healthy bonus: Fiber, vitamin C, and potassium from bell peppers; lycopene from red pepper and ketchup (this recipe has less than half the sugar of the typical store-bought kind)
Author: Steven Raichlen
Author: Cristina Ceccatelli Cook
Author: Eric Werner
Author: Eric Werner
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
Author: Dawn Perry
Author: Andrew Schloss
Author: Ardie A. Davis
Author: Tadashi Ono
This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.
Author: Tony Rosenfeld
Author: Rick Rodgers
Author: Jean Thiel Kelley
Author: Ed Kenny
Author: Andrew Schloss