Author: Grace Parisi
Author: Rick Rodgers
Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.
Author: Mark Bittman
Author: Nick Malgieri
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: Steven Raichlen
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
We love how the maple flavor pairs with the pork and thyme here, and its savory sweetness also helps the chops caramelize as they cook on the grill. This recipe requires overnight marination.
Author: Greg and Gabrielle Denton
Author: Rachel Yang
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
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
Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value....
Author: Drew Ramsey, M.D.
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
Author: Jean Georges Vongerichten
Author: Tony Rosenfeld
Author: James McNair
Author: Steven Raichlen
Author: John Schlimm
Author: Ian Knauer
Author: Sara Foster
Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.
Author: Kristin Donnelly
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
Author: Maneet Chauhan
An easy Salsa Verde recipe
Let it rain with the kosher salt-for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.
Author: Samin Nosrat
Prep the grilled elements of this dinner over the weekend and store them in your fridge for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.
Author: Anna Stockwell
These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Fresh herbs, a bit of dark turkey meat, and a little olive oil keep them juicy.
Author: Elise Bauer
Author: Bon Appétit Test Kitchen
Author: Karen Busen
Author: Bon Appétit Test Kitchen
Author: John Vincent Serra
Red Snapper is a great fish for grilling. For this recipe you can substitute just about any white fish with this technique, served with a Cajun Cream Sauce over grilled Asparagus.
Author: How to BBQ Right
Author: Nancy Harmon Jenkins
Author: Norman Van Aken
Author: Michael Chiarello
Author: Maggie Ruggiero
Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!
Author: Paul Kahan
Author: Grace Parisi
Author: Alison Roman
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Author: Nguyen Tran