Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Author: Ian Knauer
Author: Robert McGrath
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Author: Harneet Baweja
Author: Zakary Pelaccio
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Gina Marie Miraglia Eriquez
Author: Jamie Elizabeth Flick
Sweet shrimp meets a chile-packed sambal in this easy grilled dish.
Author: Steven Raichlen
Author: Judith Fertig
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any...
Author: Alison Roman
Author: Maria Helm Sinskey
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
Author: Sara Tenaglia
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Author: Anna Stockwell
Author: Sara Foster
Author: Bruce Aidells
Author: Francine Maroukian
Author: Fred Thompson
Author: Rawia Bishara
Author: Pat Neely
Author: Steve Raichlen
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Author: Rhoda Boone
Author: Paula Disbrowe
For this grilled pork chop recipe, don't be afraid of getting a good char. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor.
Author: Chris Morocco
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Elizabeth Karmel
These Japanese-inspired meatballs can be baked, poached, or grilled.
Author: Rhoda Boone
Author: Kate Higgins
Author: Lauren Mead Holden