Author: Francine Maroukian
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: Chris Schlesinger
After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside grilled steak, and it'll be not only a great...
Author: Adam Perry Lang
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
We found that a three-ounce patty hits the sweet spot: big enough to fill out the bun when smashed but small enough that two patties aren't overkill.
Author: Molly Baz
Author: Susan Spungen
Author: Rick Rodgers
Author: Kristin Donnelly
Author: Melissa Roberts
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: Bon Appétit Test Kitchen
Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.
Author: Ignacio Mattos
Good, cheesy pizza generally doesn't need much help in the flavor department, but a grilled pie has a smoky dimension (here amplified by meaty grilled eggplant) that always leaves people clamoring for...
Author: Maggie Ruggiero
Author: Reed Hearon
Author: Bon Appétit Test Kitchen
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying-like umami on a stick. Shiro miso-aided and abetted by mirin and lush mayonnaise-asserts itself beautifully against...
Author: Melissa Roberts
Author: Sergio Remolina
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Bratwurst in Beer is a staple at any summertime outing. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.
Author: Pableaux Johnson
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Sometimes the best meat in the butcher's case isn't beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.
Author: Chris Morocco
Author: Ardie A. Davis
Party pleasing angels on horseback-oysters wrapped in partially cooked bacon then grilled or broiled and spritzed with lime or lemon-date back to Victorian England. A perfect appetizer for any holiday...
Author: Hank Shaw
Author: Maria Helm Sinskey
Author: Pete Evans
Author: Alison Roman
This is an excellent recipe for grilling flounder. The cajan seasoning is very good. I followed the recipe but I didn't have worchestershire sauce. I would use this recipe again.
Author: Douglas Rodriguez
Author: Joanne Weir
Author: Jill Silverman Hough
Author: Tony Rosenfeld
Author: Bon Appétit Test Kitchen
A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
Author: Amiel Stanek
Author: Samin Nosrat
Author: James Beard
Author: Tadashi Ono
Author: Kemp Minifie
Author: Cristina Ceccatelli Cook
Author: Alison Roman