Grilling For Dad

My dad is a simple, no-frills sort of guy, so for our day of grilling and chilling I'm keeping the decor to a sleek minimum. The table will be set with a classic checkered tablecloth and each menu item gets its own platter. The oysters should be displayed on a white platter next to the grilled bruschetta. A silver bowl with chimichurri will sit next to the tray of sliced steak. The salad looks absolutely scrumptious offered in a wooden bowl, and guests will love the fun yellow corn on the cob dishes. The grilled peach dessert is delish in individual glasses. Paper napkins and citronella candles finish off the laid-back feel of the barbecue.

How are you celebrating for Father's Day?

Every day, sometime after 5 p.m., my father indulges in a Tanqueray and tonic. He always garnishes it with a fresh lime wedge and has practiced this afternoon ritual for as long as I can remember. When I found this recipe for a gin rickey recently on Gourmet, it totally reminded me of my dad! Thus, for Father's Day, I plan on making gin rickeys. It's a simple cocktail that combines gin with fresh lime juice and seltzer water. Since my Pops is partial to tonic, I'll make his with diet Schweppes. Get the easy and refreshing recipe when you read more

My dad is eating healthier, so to help him out, this Father's Day, I won't make a decadent dessert. Instead, I'll be whipping up a flavorful and fruity treat that's enhanced by the grill. When you toss fresh stone fruit on the barbecue, the natural sugars are released and it becomes warm, caramelized, and rich. This recipe takes grilled peaches to a whole new level by tossing them with a brandy syrup.

Then, they're plated in pools of white wine. A dollop of vanilla-laced mascarpone cheese finishes off the delicious dessert. Want to check out the recipe? Here it is.

Father's Day is this Sunday, and I plan to celebrate with my dad by cooking a meal that's entirely grilled! It's full of my dad's favorite foods. We'll start with raw oysters and grilled cheddar toasts with red onions and peppers. For the main course, we'll move onto a huge chunk of grilled meat — specifically a whole beef tenderloin that's sliced and served with an herby chimichurri sauce.

On the side, I'll offer classic corn on the cob and a grilled tomato and broccoli rabe salad with breadcrumbs. If you think your father will enjoy these dishes, get the recipes now.