Author: Chris Lilly
Author: Gina Marie Miraglia Eriquez
Author: Adam Perry Lang
For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint Louis' Lunch, in New Haven, Connecticut. Since 1898,...
Author: Steven Raichlen
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was...
Author: Bob Sloan
Author: Jeanne Thiel Kelley
Author: Chris Schlesinger
Throw sweet potatoes right on the grill for a great cookout side dish; then dress with a bright, herbaceous vinaigrette.
Author: Shelley Wiseman
Author: Tom Douglas
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Author: Tracey Medeiros
Author: Sharon Buck
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It...
Author: Elizabeth Karmel
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the preferred condiment of eastern North Carolina....
Author: Steven Raichlen
Author: Alison Roman
Author: Sydney A. Ducker
Author: Bob Sloan
Author: Mary Cech
Author: Maria Helm Sinskey
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Bobby Flay
Author: Dave Lieberman
Author: Elizabeth Karmel
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Author: Pableaux Johnson
Author: Maggie Ruggiero
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Why this spicy caramel popcorn didn't already exist, we have no idea.
Author: Claire Saffitz
Author: Sarah Huck
Author: Rick Rogers
Author: Jill Silverman Hough