A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
Author: Amiel Stanek
Author: Eric Werner
Author: Jill Norman
Author: Claire Saffitz
Author: Chris Schlesinger
Smoky grilled vegetables-not a cloying amount of meat or cheese-rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary...
Author: Ruth Cousineau
Author: Alison Roman
One of the cheapest and best cuts of beef is chuck eye, which has all the flavor of chuck with the tenderness of sirloin. Here it's sauced with salsa verde, using carrot tops instead of parsley-gorgeous...
Author: Joel Gamoran
Author: Stéphane Reynaud
Author: Diane Rossen Worthington
Author: Adam Perry Lang
Author: Bon Appétit Test Kitchen
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.
Author: Rhoda Boone
Use your Instant Pot to prep these cumin-spiced ribs over the weekend, then save them (and their flavorful juices!) to grill for a quick weeknight dinner.
Author: Anna Stockwell
This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach...
Author: Angelo Acquista
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Author: James McNair
Author: Chris Schlesinger
It's really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.
Author: Eric Werner
Author: Susan Spungen
Author: Jiyeon Lee
Author: John Taboada
Why baste your steak with fish sauce? It's called umami. Get into it.
Author: Ignacio Mattos
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor...
Author: Carla Lalli Music
Author: Marty Lynch
NVA: Mangoes originated in India, but today they are loved in cuisines all over the world. The Sanskrit word for mango is amra, meaning "of the people." I think barbecue means "of the people" in America...
Author: Norman Van Aken
Author: Nadine Francis West
Author: Andrew Schloss
Author: Reed Hearon
Author: Jamie Purviance
Author: Andrew Schloss
Author: Bon Appétit Test Kitchen
Author: Kemp Minifie