Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with...
Author: Bruce Aidells
This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.
Author: Anna Stockwell
Author: Marge Perry
Author: Jeff Carciello
Author: Dorie Greenspan
Author: Bon Appétit Test Kitchen
Author: Cristina Ceccatelli Cook
Author: Sarah Huck
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Shelley S. Stewart
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
Author: Grace Parisi
Author: Ardie A. Davis
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
Author: Julie Loria
Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Author: Jody Adams
Author: Craig "Meathead" Goldwyn
Author: Alison Roman
Author: Reed Hearon
Author: Lora Zarubin
Author: Tanya Wenman Steel
Author: Marge Perry
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo-its...
Author: Andrea Albin
Author: Maria Helm Sinskey
Author: Melissa Roberts
Author: Elizabeth Karmel
Author: Karen Adler
Author: Judith Fertig
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Author: Ardie A. Davis
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling...
Author: Andrea Albin
Author: Paula Disbrowe
Author: Lori Longbotham
Author: Chris Schlesinger