There’s nothing that tastes quite like fresh fish and calamari grilled over super-hot coals, especially when those coals are white binchotan. Chef Bryce Shuman of Betony shows the Brothers Green the way.
You really can't go wrong with a grilled cheese sandwich, whether it's a diner-style classic or stuffed with sardines. Join Claire Saffitz, Brad Leone, Chris Morocco, Sohla El-Waylly, Carla Lalli Music, Priya Krishna, Molly Baz, and Amiel Stanek at home as they make eight riffs on the perennial favorite.
“It's been about two years of construction…six months of conceptualization of menu. In 24 hours we'll know whether we've accomplished it.” Join Ari Kolender, chef and partner at Queen Street in Los Angeles, for a day behind the scenes as he prepares to open his Charleston-inspired raw bar and grill for the very first time. “This has been ours by ourselves for over two years, and we're about to give it away.”
Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
Learn how to grill salmon with the Test Kitchen's Andy! For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-salmon-with-lemon-sesame-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-578d2eb70150278b02e390ee">
From searing a deeply caramelized crust to achieving that perfectly pink medium-rare temperature, Andy Baraghani shares his favorite method for cooking steak at home. No fancy gadgets or days of advance prep work necessary here - a stove top, a hot pan, and some technique are all you need to see perfect results.
To complement your summer barbecue, try this quick and easy recipe for bacon crusted cornbread. Add a side of baked beans and you’ve got a summer meal that brings the heat.
Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
Bon Appétit joins Chef Jassimran Singh, Executive Chef at Michelin Star restaurant Crown Shy, to make their signature grilled chicken. Perfected by the late Chef Jamal James Kent, Crown Shy’s grilled chicken is their number one dish–so popular that guests make reservations just to enjoy it.
Here are five massive sandwiches you need to try. Eat a Tipsy Texan at the Franklin Barbecue, a Pastrami and Cole Slaw sandwich at Langer's in Los Angeles, a Roast Pork Hoagie at John's Roast Pork in Philadelphia, and more from around the US.
Intimidated by carving the big bird? Get ready to exercise your hands and knife skills, because Chris Morocco is going to show us the best tips to make this dinner fly!
Obviously, a raw steak smoothie is the ideal way to enjoy a steak, but what are some other good methods? Join Amiel Stanek as he attempts to cook a boneless ribeye steak in almost every way possible. Which method is the (second) best?
When most people think short ribs they think, "low and slow." Andy shows us how to quickly grill short ribs to absolute perfection. Andy also adds pickled daikon slices that pair perfectly with the short ribs.
Join Bon Appétit Associate Food Editor Jessie YuChen as they make grilled honey hot wings from the home kitchen. The honey glaze these wings are tossed in go well beyond the usual sweet and spicy notes thanks to the addition of chili crisp and lime. It’s the cherry on top of these supremely crispy yet low-fuss grilled wings.
The legendary chefs of Chef’s Table: Legends—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to ordering steak well-done, they share expert tips to level up your cooking game.
Contributing Editor Alison Roman knows how to make a side dish that keeps up with the rest of the spread. In this episode of Effortless Entertaining she throws together a healthy snack of pole beans topped off with garlicky crushed walnuts. This dish is quick to make, and will set your guests up for the main course.
Watch as food and lifestyle expert Sarah Copeland creates a casual and stylish BBQ celebration for friends to enjoy outside—inspired by Crate and Barrel.
Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
Join DeVonn Francis as he makes jerk chicken with sour plum sauce. DeVonn adapted this recipe to make it more accessible to people without grill, so go ahead and cook this in your kitchen. But a word of warning: do NOT wear your favorite outfit while cooking this because you will smell like a barbecue afterwards.
