grilling

Around the world in 5 skewers

Looking for cookout inspiration? There’s a whole universe of meat-on-a-stick out there! Take a global grilling tour and get fresh ideas for dinner, courtesy of these five skewered specialties.

Shish Kebab — This term has become the catch-all for grilled skewered food. The cross-cultural specialty is claimed by cuisines in South Asia, the Caucasus and Russia (where it’s called shashlik), the Balkans (cévak), the Middle East and beyond.

Try this: Kofta Kebabs with Herb Salad

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The Great Supermarket Grill-Off!

We like to consider ourselves the recipe experts, but we also give props where they’re due, and man, have supermarkets been upping their recipe game lately. For our Grocery Store Grill-Off story in the July/August 2016 issue, we scoped out the sites of several well-known grocery chains, and what we found surprised us—positively!—in scale (Whole Foods has almost 4,000 dishes!), quality (still talking about the Aldi burger we tried…), and creativity (I ended up watching Stop & Shop’s videos for fun).

In order to pick our favorite, though, it all came down to the food. To have a fair test, we picked a Greek burger from each.

Here are the contestants:

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5 Ways to Dress Up Corn on the Cob

If you’re hearing of a new food holiday on a daily basis, you’re not alone. It seems like every day is dedicated to some sort of fruit, vegetable, dessert, cocktail or snack– but that just means more cooking opportunities! So in the height of corn season, it’s only appropriate that today is National Corn on the Cob Day. But we won’t be knawing down on any old ear– we’re dressing ours up with herbs, butters, cheese and spice! Here are a few of our favorite ways to dress up corn on the cob.
 

red onion + dill pickle relish + white cheddar = Ballpark Corn on the Cob

 
 

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4 Ways to Celebrate National Hot Dog Day

What does it take to make a winning weiner? Pair the newest franks and condiments with fun, fresh toppings. Your crowd will give these top marks!

 

From top:

 

Cool Crunch

Applegate Natural Uncured Beef Hot Dog ($6.49) + Frank’s RedHot Slammin’ Sriracha ($3.49) + cucumber + onion rings

 

Hawaiian Twist

Hillshire Farm Jalapeño & Cheddar Smoked Sausage ($4.99) + Slawsa Spicy (kicky slaw meets relish; $3.99) + pineapple + scallions

 

California Club

Ball Park Applewood Smoked Chicken Frank ($5.79) + Hidden Valley Cucumber Ranch ($3.59) + avocado + red onion + bacon

 

Chili Bowl

Oscar Meyer Chili Cheese Dog ($3) + French’s Twangy BBQ Mustard Sauce ($1.99) + Fritos corn chips

 

 

Photography by Sarah Anne Ward

Host Your Own Backyard Clam Bake!

No beach? No problem! Here’s how chef Ben Ford builds a classic seafood feast on the grill.

 

Serves 4     Prep 20 min     Cook 50 min

2 live lobsters (about 1 1/2 lbs. each)

4 medium artichokes

4 ears corn

3 sticks butter–1 softened, 2 melted

4 sweet onions, peeled

5 lbs. rockweed seaweed

9 small potatoes

1 lb. fresh Mexican chorizo links

12 unpeeled, deveined jumbo shrimp, preferably head-on

2 1/4 lbs. littleneck clams, scrubbed

 

1. Heat a charcoal or gas grill to high. Place the lobsters in the freezer for 20 minutes. Trim the artichoke stems and leaves; slice off the top inch. In a pot, steam artichokes in 1 inch boiling water until crisp-tender, 20 minutes.

2. Pull back the cornhusks and remove silk. Rub each cob with 2 tbsp. softened butter. Pull husks back up to cover corn; tie with kitchen twine.

3. Using a chef’s knife, make two slits in the core end of the onions about a quarter way through, forming an X.

4. Lay half the seaweed on the top grill grate. Arrange the lobsters in the center of the seaweed, then surround with the artichokes, corn, onions, 8 potatoes and the chorizo links. Scatter the shrimp and clams on top; cover with the remaining seaweed. Place the remaining potato on top as a tester. Cover the clambake with the grill lid.

5. Cook until the tester potato is tender, about 30 minutes. Serve with the melted butter.

 

Adapted from Taming the Feast by Ben Ford and Carolynn Carreño, Atria Books, 2014

Grill-Your-Heart-Out Weeknight Meal Planner

Happy June! We’re kicking it into high summer mode this week with five dinners that are meant for the grill. So get your seasonal veggies ready, your patio furniture dusted off and your charcoal nice and hot. It’s officially grilling season.

 

Monday, June 1st

Grilled Pizza Three Ways

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The One Recipe Worthy of Your Grill This Weekend

Herb-Marinated Tilapia Kebabs

 

 
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What to Make this Weekend: Sweet & Smoky Ribs

 

Sweet & Smoky Ribs

 

 

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From Chilled to Grilled

 

Give your oven the summer off! Use your grill to heat up your favorite frozen foods and add smoky flavor, too.

 

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Weeknight Meal Planner

There’s no better feeling than having a full week of delicious, healthy and quick meals planned for you and your family. So, to make your life easier, we’re sharing five fast and simple recipes for the upcoming week. Dinnertime just got a whole lot better!

 

Monday, July 14

Eggplant Sloppy Joes

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