Happy Fourth of July! Hopefully, you're celebrating your freedom with a day spent outdoors amongst family and friends. Make food a central part of the celebration, but don't get so tied up at the grill that you're away from the conversation. Select a barbecue favorite like beef franks that are a treat yet also quick to prepare — then make the dish explode with flavor by stuffing the dogs with cheddar and then topping them with chipotle-marinated onions. Get the party started when you snag the recipe.
Firing up the barbecue doesn't have to be a production of epic proportions; there are measures that can be taken, just like in any other cooking method, to have something on the table in under 30 minutes. Make inexpensive Summer corn the star of the meal as the fresh topping on a wheat pizza, utilizing pantry staples like canned black beans, barbecue sauce, and smoked mozzarella to play supporting roles. It'll be ready when the toppings have melted together and the bottom's been graced with grill marks. For the recipe, keep reading.
What better way to close out a warm Father's Day evening than with BBQ burgers for dinner? This meaty burger is packed with flavor and slathered with doctored-up barbecue sauce, then topped with a crunchy cabbage slaw. Definitely going on my Summer to-grill list!
See the recipe when you keep reading.
If someone were to ask me which condiment deserves the title of most underrated sauce, I'd probably say romesco, the classic sauce from Catalan that's made from dried, roasted red peppers, almonds, and olive oil. Romesco adds spectacular smokiness to just about anything, and that includes bold proteins. Use it as an accompaniment for unadorned steak, freshly charred from the barbecue; serve grilled asparagus and scallions, which also pair well with the sauce, with the meal. For the speedy Summer recipe, read on.
Red meat and chicken have long hogged the spotlight of the grill, and with good reason: their robust, iron-rich flavors hold up well to the smoke of the barbie. When cooking out, however, be sure not to overlook the fruits of the sea. While fish tends to be flakier and lighter, its delicate flavors are brought out by the char of the grill.
Light up the barbecue for a quick-cooking fillet of sea bass, smoldered skin-crisp, then top with a watermelon and green tomato salsa that screams summertime.
For the most sustainable seafood option, reach for farmed striped bass and avoid Chilean sea bass at all costs. Want the recipe? Read more.
In an attempt to reduce my carbon footprint, I've decided to prepare a grilled meal sans meat for my friends this weekend.
At the farmers market, I couldn't resist picking up abundant corn and yellow squash; the two will star in a monterey jack quesadilla that'll brown beautifully over the flame. But unlike any vegetable-filled tortilla I've had in the past, I'm going to keep the vegetables fresh by leaving them uncooked — a time-saver that'll also lend the meal a satisfying crunch. The finishing touch? A tangy corn and scallion salsa. Get the recipe now.
Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend — only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside cherry tomatoes tossed with the same bright dressing. To make this meal, read on
Since I know that Labor Day's gatherings will be all about long-weekend classics like hamburgers, hot dogs, and ribs, I'm going against the mainstream grilling grain today with a straightforward pork recipe that definitely won't be on the menu manaña.
In less time than it takes to watch the evening news, I'll be eating alfresco with this one-platter meal, which calls for just six commonplace ingredients. It'll be exactly the dining departure that I need so I can fully appreciate tomorrow's barbecue spread! See the ultrasimple recipe when you read more
Ever since we had a detailed discussion in the office about how much we love lamb, I've been in the mood for it. Because I don't make it all that often, I want it to be something special — yet not too expensive.
That's why I decided on a distinctive recipe for kofta, or ground meat kebabs, that calls for lamb, silky crème fraîche, delicate shallots, and pomegranate molasses for a complex yet delicate flavor.
These go on the grill first, before being simmered for a bit on the stovetop, which helps turn them tender and unctuous. See the recipe after the break
Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.
Everything's coming together this weekend, when I light the coals to make these basic — but far from blasé — zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.