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
Author: Karen Adler
Author: Bon Appétit Test Kitchen
Author: Marge Perry
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
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
Author: Ardie A. Davis
Author: Kristin Donnelly
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: Ruth Cousineau
Author: Ray "Dr. BBQ" Lampe
Author: Jeff Carciello
Author: Sara Foster
Author: Alexis Touchet
Author: Fred Thompson
Author: Chris Schlesinger
Author: Victoria Granof
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
Author: Alexis Touchet
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
Let it rain with the kosher salt-for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.
Author: Samin Nosrat
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
Author: Ruth Cousineau
Author: Fred Thompson
Author: Jody Adams
Author: Anissa Helou
If you want to go with the same flavors and basic method but prefer chicken pieces, go forth! Use skin-on, bone-in breasts and legs-total cooking time will be shorter.
Author: Bryan Furman
Author: Ian Knauer
Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Author: Chad Robertson
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen