Author: Ian Knauer
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Author: Chris Schlesinger
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Marge Perry
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing...
Author: Nick Nutting
Author: Jeanne Kelley
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Chris Schlesinger
Author: Kristin Donnelly
Author: Tadashi Ono
Slices of sweet potatoes grilled and slathered with a cilantro-lime dressing.
Author: Elise Bauer
Author: Jenny Rosenstrach
Author: Ruth Cousineau
Author: Adam Perry Lang
Author: Jeanne Thiel Kelley
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Author: Elizabeth Karmel
Author: Alison Roman
Author: Kristin Donnelly
Author: Francine Maroukian
Author: Alexis Touchet
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Author: Romney Steele
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.
Author: Brad Leone
Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken to moisten, flavor, and glaze it.
Author: Anna Stockwell
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding...
Author: Katherine Sacks
Author: Jeanne Kelley
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman