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
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: Grace Parisi
Author: Karen Adler
Author: Rachel Yang
This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that...
Author: Jody Williams
Author: Nick Malgieri
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.
Author: Tony Rosenfeld
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
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
Make your own homemade chicken satay, a popular Southeast Asian street food (and restaurant appetizer here in the States!), at home with a delicious marinade! Give it a quick turn on the grill and it's...
Author: Sally Vargas
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: Jean Georges Vongerichten
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: James McNair
An easy Salsa Verde recipe
Author: Sara Foster
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
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
Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.
Author: Kristin Donnelly
Author: Karen Busen
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
Author: Steven Raichlen
Author: John Schlimm
Author: Bon Appétit Test Kitchen
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
Author: Maneet Chauhan
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: 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: Norman Van Aken
Author: Nancy Harmon Jenkins
Author: Bon Appétit Test Kitchen
Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!
Author: Paul Kahan
Author: Alison Roman
Author: Maggie Ruggiero
Author: Michael Chiarello