Author: Sara Dickerman
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...
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more...
Author: Anissa Helou
Author: Dorie Greenspan
Author: Paul Gayler
Author: Chris Lilly
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus,...
Author: Alison Roman
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored...
Author: Merritt Watts
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and...
Author: Katherine Sacks
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages...
Author: Jeanne Kelley
Author: Chris Schlesinger
Author: Adam Perry Lang
Author: Amy Finley
Author: Robert McGrath
Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day,...
Author: Curtis Stone
Author: Fred Thompson
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all...
Author: Nancy Harmon Jenkins
After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside...
Author: Adam Perry Lang
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful....
Author: Jenny Rosenstrach
Author: Jill Silverman Hough
Author: Kay Chun
Author: Jamie Elizabeth Flick
Author: Fred Thompson
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Judith Fertig
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Alexis Touchet
Author: Sara Foster
Author: Tony Rosenfeld
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of...
Author: Rhoda Boone
Author: Lourdes Castro
Author: Victoria Granof
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...
Author: Chris Morocco