If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Steve Raichlen
Author: Steven Raichlen
Author: Elizabeth Karmel
Can be prepared in 45 minutes or less.
Here's an easy summer salad made with grilled corn, peppers, and zucchini! Serve it with burgers and grilled chicken at your next backyard barbecue. Keeps well, too!
Author: Elise Bauer
Author: Dave Kovner
Author: James McNair
Author: James Beard
Author: Melissa Roberts
Author: Marge Perry
Author: Anissa Helou
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers...
Author: Andy Baraghani
Author: Karen Adler
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Author: Ardie A. Davis
Author: Zakary Pelaccio
This authentic Jamaican pork recipe brings the taste of the Caribbean right into your own home!
Author: Liz DellaCroce
Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.
Author: Anna Stockwell
Get your grill on with tuna kabobs! skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.
Author: Elise Bauer
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Author: Alison Roman
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Author: Steven Raichlen
Author: Chris Miller
Author: Andrew Schloss
Author: Jean Georges Vongerichten
Author: Bon Appétit Test Kitchen
Homemade Kansas City barbecue sauce! A rich tomato-based sauce that is just as sweet as it is spicy.
Author: Hank Shaw
Author: Amelia Saltsman
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Author: Steven Raichlen
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting the chops char, just move them to a new spot...
Author: Kelly Mariani
Author: Bruce Aidells
Author: Rachel Yang
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Author: Karen Adler