Grilling
Why Grilled Chicken Wings Are One of Summer's Greatest Pleasures
Buffalo wings don't hold a candle to these.
Barbecue’s Most Controversial Condiment
It’s time to stop being a snob about liquid smoke. Here's why it's made, why it's safe to use, and our favorite way to utilize a few drops.
What Makes This Steak Salad So Addictive? The Secret's In the Sauce.
It's a marinade. It's a dressing. Is there anything this vibrant green sauce can't do?
Savoy Cabbage Wedges with Buttermilk Dressing
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Leafy Greens With Spicy Garlic Oil
Massaging the greens both softens and seasons them before grilling.
Bacon for a Crowd
Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.
Grilled Halloumi with Watercress
Literally grilled cheese. We love the squeaky texture and salty bite.
Green Chile Charmoula
Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.
How to Make Great Barbecue Ribs—No Smoking Required
No smoker? No problem. All you need for top-notch ribs is a grill and a little patience.
Introducing the Steakburger
It's a burger! It's a steak! Meet the Steakburger, the easiest way to take summer grilling to the next level.
How to Make the Best Barbecue Chicken
Don't let burned, dry, or boring chicken happen to you.
5 Things You’re Forgetting to Bring to Your Cookout
You've packed the burgers, blankets, and beers. But there are a few other helpful items you should take with you if you're grilling at a park, beach, or other public space.
The Recipes You Need for the Holiday Weekend
It's the Fourth of July, which means it's time for some all-American, grill-friendly cooking. Here's how to make the most out of every meal.
4 Game-Changing Grilling Recipes for the 4th of July
Independence Day calls for patriotism, Americana, and little bit of grilling anarchy.
Ginger-Coconut Chicken, Eggplant, and Tomato Skewers
Our skewer motto: marinate together, cook separately. Giving each ingredient its own stick ensures the whole meal is grilled to optimal doneness. (Read: no dry chicken because you're still waiting for the onions to soften.)
Grilled Stone Fruit Sangria
Sangria often veers too far on the side of sugary. Grilled stone fruit adds a natural caramelized sweetness to the drink, and lends a smoky char to tame it down.
Steakburger with Tangy Caramelized Onions
This luxe burger gets its umami-packed richness from dry-aged steak. One bite of the juicy patty, steak sauce–flavored onions, and rich herb butter and you'll know it's worth every penny.
Why I'm Over Using Lump Hardwood Charcoal
It's expensive, burns too hot, and doesn't last long enough.
Ancho Chile–Rubbed Grilled Corn
This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.
How to Punch Up Bottled Barbecue Sauce
Mix-ins aren't just for ice cream—here's how to raise the game on lackluster bottled barbecue sauce.