Author: Tony Rosenfeld
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Alison Roman
Author: Adam Perry Lang
Author: Dorie Greenspan
Author: Melissa Roberts
Author: Karen Adler
Author: Bon Appétit Test Kitchen
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Kristin Donnelly
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Author: Claire Saffitz
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before...
Author: Ian Knauer
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Author: Gina Marie Miraglia Eriquez
Author: Kristin Donnelly
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
A simple Buffalo-style hot sauce delivers a big punch of flavor to these addictive grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more...
Author: Rhoda Boone
Make this street food favorite at home using just flavor-packed chipotle mayonnaise and crumbly Cotija cheese.
Author: Katherine Sacks
Author: Karen Adler
Author: Shelley S. Stewart
Author: Steven Raichlen
Author: Marge Perry
Pork belly is ubiquitous throughout the Philippines. Getting a nice grilled char adds flavor to the salty-sour-tart-sweet of a soy-calamansi marinade.
Author: Nicole Ponseca
Author: Reed Hearon
Author: Bon Appétit Test Kitchen
Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great...
Author: Curtis Stone
Author: Zakary Pelaccio
Author: Janet Taylor McCracken
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: Gina Marie Miraglia Eriquez
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Jeff Cerciello
Author: Bon Appétit Test Kitchen
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh...
Author: Ian Knauer