Author: Fred Thompson
Author: Ray "Dr. BBQ" Lampe
Author: Bon Appétit Test Kitchen
We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Author: Chris Morocco
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: Kate Higgins
Author: Bobby Flay
Author: Bon Appétit Test Kitchen
Author: Elizabeth Karmel
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
Italian-food purists might balk at the combination of clams and Parm, but we swear it's delicious.
Author: Andrew Knowlton
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: Merritt Watts
Author: Kerri Conan
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: Michael Symon
Author: Kristin Donnelly
Author: Cheryl Jamison
Author: Paul Grimes
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
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
Author: Fred Thompson
Author: Lillian Chou
Author: Clark Frasier
Author: Steven Raichlen
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
Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.
Author: Marc Vidal
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: Maria Helm Sinskey
Author: John Vincent Serra
Author: Greg Baker
Author: Steven Raichlen
Author: Melissa Hamilton
Author: Fred Thompson
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
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: Francine Maroukian
Author: Bon Appétit Test Kitchen