Author: Kristin Donnelly
Author: Chris Schlesinger
Author: Bon Appétit Test Kitchen
Author: Francine Maroukian
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: Steven Raichlen
Author: Bon Appétit Test Kitchen
Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.
Author: Marc Vidal
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: Susan Spungen
Author: Melissa Roberts
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
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: Bon Appétit Test Kitchen
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Author: Reed Hearon
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
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
Author: Samin Nosrat
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: Alison Roman
Author: Bon Appétit Test Kitchen
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: Ardie A. Davis
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Author: Douglas Rodriguez
Author: Tony Rosenfeld
Author: Sergio Remolina
Author: Joanne Weir
Author: Alison Roman
Author: Maria Helm Sinskey
Author: Pete Evans
Author: Cristina Ceccatelli Cook
A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
Author: Amiel Stanek
Author: James Beard
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: Andrew Schloss
Author: Cristina Ceccatelli Cook
Author: Steven Raichlen
Author: Susan Spungen
Author: Bon Appétit Test Kitchen
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.