Can be prepared in 45 minutes or less.
Author: Alexis Touchet
Author: Tadashi Ono
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty...
Author: Steven Raichlen
This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it all indoors. Can be prepared in 45 minutes or less,...
Author: Rick Rodgers
Author: Lori Longbotham
Author: Gina Marie Miraglia Eriquez
Author: Chris Schlesinger
Author: Kristin Donnelly
Author: Lillian Chou
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
Author: Anissa Helou
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This is the dish that started my love affair with grilling and barbecue. Growing...
Author: Elizabeth Karmel
Author: Chris Schlesinger
Author: Steven Raichlen
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Author: Dave Muller
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Author: Sara Foster
Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for...
Author: Melissa Roberts
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can...
Author: Katherine Sacks
Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the...
Author: Brad Leone
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit...
Author: Anna Stockwell
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo-its...
Author: Andrea Albin
Author: Anita Lo
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
Author: Jody Adams
These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want-heat, sweetness, and palate-gripping acid-but with extra tang.
Author: Chris Morocco
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Author: Elizabeth Karmel
Author: Charlie Palmer
Author: Ardie A. Davis
Author: Tadashi Ono