Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.
Author: Dawn Perry
Author: Adam Perry Lang
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: Bon Appétit Test Kitchen
Author: Ardie A. Davis
Author: Sara Foster
Author: Bon Appétit Test Kitchen
Author: Ray "Dr. BBQ" Lampe
Author: Marge Perry
Author: Fred Thompson
Author: Jeff Carciello
Author: Kristin Donnelly
Author: Diane Rossen Worthington
Author: Alexis Touchet
Author: Ruth Cousineau
Author: Chris Schlesinger
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
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: Alexis Touchet
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
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: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Ruth Cousineau
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
Author: Fred Thompson
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
A lovely taste of spring.
Author: Janet Taylor McCracken
Author: Jody Adams
Author: Bon Appétit Test Kitchen
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: Rick Rodgers
Author: Bon Appétit Test Kitchen
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: Chris Schlesinger