Author: Paul Grimes
This is best done on a large gas grill fitted with a thermometer - it's more labor-intensive to keep a charcoal grill at a constant high heat. You'll need a disposable roasting pan large enough to fit...
Author: Kemp Minifie
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: Beth Janes
Author: Bon Appétit Test Kitchen
Author: Karen Adler
Author: Steven Raichlen
Author: Liza Schoenfein
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Created in San Juan, Puerto Rico, in the 1950s, this is a longstanding classic. While it can be made with a variety of rums-dark, aged, spiced, white, coconut-I like using a combination, but feel free...
Author: Kim Haasarud
Author: Victoria Granof
Author: Steven Raichlen
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
Author: Norman Van Aken
Author: Gina Marie Miraglia Eriquez
Author: Kerri Conan
Author: Dorie Greenspan
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: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Lourdes Castro
Author: Judith Fertig
Author: Pat Neely
Author: Michael Schlow
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: Chris Lilly
Author: Ian Knauer
Grilled salmon with summer peaches, red curry paste and fresh herbs. Serve this recipe warm or at room temperature, perfect for relaxed summer dining.
Author: Gregory Gourdet