The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author: Andy Baraghani
Author: Tracey Seaman
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Melissa Clark
Author: Eleni Theos Stelter
No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.
Author: Anna Stockwell
Author: Andrea Slonecker
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Author: Ashley English
For the tasty, tender wings, marinate overnight and bring them to room temperature before cooking. Char them on the barbecue for an extra smoky hit.
Author: Lloyd Hayes
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Author: Andy Baraghani
Author: Melissa Hamilton
Author: Andrew Knowlton
This is one of our favorite pizzas. It's great with regular pizza sauce as well, but the barbecue gives it a delicious new twist which compliments the ham and pineapple perfectly.
Author: STEPHNDON
Author: Bonnie Bennett
Author: Bon Appétit Test Kitchen
Author: Michael Ruhlman
The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.
Author: Rochelle Palermo
Author: Melissa Perello
This delicious open-faced sandwich - topped with a fried egg - will knock your socks off! If desired, drizzle with sriracha sauce for a little extra flavor and a little kick.
Author: Coffee4MySoul
Author: Maria Helm Sinskey
We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.
Author: Dimitri Moshovitis
Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from...
Author: Maggie Ruggiero
Author: Allen Susser
Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.
Author: Nick Korbee