This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it all indoors. Can be prepared in 45 minutes or less,...
Grilled Beef Tenderloin With Potato Foil Packs
Author: Sheila Lukins
Author: Marie Samples
Author: Jeanne Kelley
A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.
Author: Anna Stockwell
Author: Alexis Touchet
Author: Kristin Donnelly
Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.
Author: Nick Nutting
Author: Steve Raichlen
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before...
Author: Ian Knauer
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Pete Evans
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect...
Author: Jason Wang
Author: Rick Bayless
Author: Alison Roman
Author: Reed Hearon
Author: Sara Tenaglia
Author: Rick Rodgers
Author: Judith Fertig
Author: Fred Thompson
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Anita Lo
Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
Author: Jill Silverman Hough
Author: Lauren Mead Holden
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can...
Author: Katherine Sacks
Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight...
Author: James Dumapit
Author: Steven Raichlen
A simple Buffalo-style hot sauce delivers a big punch of flavor to these addictive grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more...
Author: Rhoda Boone
Grilling the pasta makes it entirely new, adding a smoky flavor and the occasional browned crunchy bit of pasta, which is delicious. Find out how to do it.
Author: Michael Chiarello
Author: Douglas Rodriguez
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Jeff Cerciello
Author: Amy Finley
Author: Bon Appétit Test Kitchen