Author: David Joachim
Author: Norman Van Aken
Author: Tony Rosenfeld
A lovely taste of spring.
Author: Janet Taylor McCracken
Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!
Author: Paul Kahan
Author: Ron Silver
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Author: Chris Morocco
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
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
Good, cheesy pizza generally doesn't need much help in the flavor department, but a grilled pie has a smoky dimension (here amplified by meaty grilled eggplant) that always leaves people clamoring for...
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: David Myers
Author: Bon Appétit Test Kitchen
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
Author: Chris Schlesinger
Author: Jean Georges Vongerichten
Author: Paul Grimes
Author: Elizabeth Karmel
Author: Ian Knauer
Author: Susan Spungen
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
Author: Steven Raichlen
Author: Michael Chiarello
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying-like umami on a stick. Shiro miso-aided and abetted by mirin and lush mayonnaise-asserts itself beautifully against...
Author: Melissa Roberts
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
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Jill Silverman Hough
We found that a three-ounce patty hits the sweet spot: big enough to fill out the bun when smashed but small enough that two patties aren't overkill.
Author: Molly Baz
Author: John Schlimm
Author: Michael Chiarello
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Author: Chris Morocco
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
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: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Greg Baker
Author: James Beard
Author: Melissa Roberts
Savory flavors make these turkey burgers really delicious.
Author: Amy Finley