A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Author: Bobby Flay
Author: Fred Thompson
Author: Lulu Powers
A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.
Author: Elizabeth Green
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.
Author: Sarah Kirnon
Author: Bon Appétit Test Kitchen
Author: Fred Thompson
For this grilled pork chop recipe, don't be afraid of getting a good char. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor.
Author: Chris Morocco
Author: Lisa Hardin
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Author: Steven Raichlen
Author: Ian Knauer
Author: Ruth Cousineau
Author: Pat Neely
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it...
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Charles Phan
Author: Ian Knauer
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.
Author: Rhoda Boone
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Author: Sara Dickerman
Author: Sara Foster
Author: Lisa Ferro
Author: Gina Marie Miraglia Eriquez
Author: Lisa Ferro
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Author: Steven Raichlen
Author: Charlie Palmer
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
Author: Melissa Roberts
Author: Elizabeth Karmel
The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.
Author: Bryan Furman
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Author: Anna Stockwell