Author: Fred Thompson
Author: Norman Van Aken
Author: Bon Appétit Test Kitchen
Author: Bobby Flay
This saffron-infused paella recipe is loaded with mussels, clams, and shrimp. Grill it in your biggest skillet for best flavor (no special pan required). Paella serves a crowd for your next cookout!
Author: Sally Vargas
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
Author: Bon Appétit Test Kitchen
Author: Elizabeth Karmel
Italian-food purists might balk at the combination of clams and Parm, but we swear it's delicious.
Author: Andrew Knowlton
Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn't stop you from putting them on...
Author: Chris Morocco
Author: Kerri Conan
Author: Kate Higgins
Author: Merritt Watts
Author: Kristin Donnelly
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe...
Author: Mathew Ramsey
Author: Paul Grimes
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Author: Cheryl Jamison
Brush thin cuts of meat with a sweet and spicy marinade for a powerfully flavorful grilled dinner that's ready in less than 30 minutes.
Author: Chris Morocco
Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.
Author: Marc Vidal
Author: Michael Symon
Jamaican jerk chicken sings with flavorful heat, thanks to plentiful spices and potent chili peppers. Marinate this jerk chicken recipe overnight and cook it in the oven or on the grill.
Author: Elise Bauer
Author: Clark Frasier
Author: Lillian Chou
The Paloma is Mexico's most popular cocktail. This version is made with grilled grapefruit and grilled lime to give the drink a slightly smoky edge.
Author: Kristin Donnelly
Author: Steven Raichlen
Author: Fred Thompson
Author: Greg Baker
Author: John Vincent Serra
Author: Maria Helm Sinskey
Author: Steven Raichlen
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
Author: Rick Rodgers
BBQ Pork "Country Ribs" - cut from the shoulder, cooked slow and low, and glazed with the barbecue sauce of your choice! This country-style ribs recipe teaches you all you need to know.
Author: Hank Shaw
Author: Fred Thompson
Author: Melissa Hamilton
Author: Francine Maroukian
Author: Bon Appétit Test Kitchen