Author: Elizabeth Karmel
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Bruce Aidells
Author: Chris Schlesinger
Author: Fred Thompson
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with...
Author: Anissa Helou
Author: Kay Chun
Author: Sara Foster
Author: Paul Gayler
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.
Author: Joanna Gaines
Author: Ian Knauer
Author: Robert McGrath
Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you'd imagine from this simple combination.
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.
Author: Rhoda Boone
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any...
Author: Alison Roman
This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas...
Author: Selma Brown Morrow
Author: Steven Raichlen
Author: Kemp Minifie
Author: Lourdes Castro
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This is the dish that started my love affair with grilling and barbecue. Growing...
Author: Elizabeth Karmel
Author: Jamie Elizabeth Flick
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Author: Claire Saffitz
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
Author: Kristin Donnelly
Author: Michael Lomonaco
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled...
Author: Katherine Sacks
Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.
Author: Traci Des Jardins
Author: Bruce Aidells
The tang and creaminess of blue cheese makes it a natural match for beefy burgers. Mix high-quality blue cheese right into the patty for the best blue cheese burger recipe you'll ever make!
Author: Elise Bauer
Author: Karen Adler
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Gina Marie Miraglia Eriquez
Author: Victoria Granof
Author: Norman Van Aken
Author: Judith Fertig
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Author: Anna Stockwell
Author: Steven Raichlen