Author: Steven Raichlen
Author: Mary Cech
Author: Maria Helm Sinskey
No need to worry about why this Dominican burger shares a name with the Argentinean sauce-nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!
Author: Andrea Albin
Author: Shelley Wiseman
Author: Chris Schlesinger
Author: Rick Rogers
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Author: Josef Centeno
Author: Adam Perry Lang
Top the grown-ups' burgers with the caramelized onions with barbecue sauce and be sure to have mayonnaise and mustard on hand. Serve corn on the cob and the baked potato wedges to the whole crowd.
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was...
Author: Bob Sloan
For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint Louis' Lunch, in New Haven, Connecticut. Since 1898,...
Author: Steven Raichlen
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Author: Gina Marie Miraglia Eriquez
Author: Cheryl Alters Jamison
Author: Bon Appétit Test Kitchen
Author: Pableaux Johnson
Author: Alison Roman
Author: Tracey Medeiros
Author: Tom Douglas
Author: Maggie Ruggiero
Author: Francois Payard
To take the sandwiches on a picnic, use ciabatta rolls-they will stay firm despite the mayo.
Author: Bon Appétit Test Kitchen
Author: Hilary Shevlin Karmilowicz
Author: Craig "Meathead" Goldwyn
Author: Bob Sloan
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Ardie A. Davis
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It...
Author: Elizabeth Karmel
Can be prepared in 45 minutes or less.
Author: Pableaux Johnson
In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks...
Author: David Walzog