Author: Marge Perry
Author: Fred Thompson
These grilled meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice.
Author: Kristin Donnelly
Author: Bon Appétit Test Kitchen
In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa "sandal sole" that provides the base for beans, cheese, and salsa.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Alison Roman
Author: Nick Malgieri
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Author: Alison Roman
Author: Chad Robertson
Author: Bon Appétit Test Kitchen
Author: Bobby Flay
Author: Sara Foster
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
The Paloma is Mexico's most popular cocktail. This version is made with grilled grapefruit and grilled lime to give the drink a slightly smoky edge.
Author: Kristin Donnelly
Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.
Author: Marc Vidal
Author: Rafael Palomino
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Author: Grace Parisi
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Author: Judith Fertig
Author: Gina Marie Miraglia Eriquez
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.
Author: Claire Saffitz
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
Bratwurst in Beer is a staple at any summertime outing. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.
Author: Pableaux Johnson
Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.
Author: Mark Bittman
It's not only nostalgia that makes me love arepas; it's also their versatility! These corncakes are hugely popular in many forms in my native Colombia and neighboring Venezuela (among other places) and...
Author: Rafael Palomino
Author: Bon Appétit Test Kitchen
These pineapple and pork tacos are the original fusion food-a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four...
Author: Steven Raichlen
Author: Merritt Watts
Author: Gene Briggs
Author: Kristin Donnelly
Author: Bon Appétit Test Kitchen