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Fourth of July Grilling Guide: Beyond Burgers and Dogs Slideshow

Fourth of July Grilling Guide: Beyond Burgers and Dogs Slideshow

This Independence Day, get your grill outside its comfort zone and ditch the regulars

Appetizer: Baba Ghanoush Recipe

Baba ghanoush is an eggplant-based dish that originated in the Middle East. In North America, it’s used as a dip for pita and vegetables, but in Egypt it’s a side dish. Grilling the eggplant before peeling the skin gives it a delightful, smoky flavor.

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Appetizer: Sesame Grilled Meatballs Recipe

So I’m sitting here one day working on this book and I think to myself, why couldn’t you do meatballs on a grill? And guess what — turns out you can, and they’re way easy, way fun, and way good. Who knew?

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Appetizer: Grilled Hot Wings 3 Ways Recipe

This recipe serves up classic chicken wings in not one, but three different varities. A classic Buffalo sauce sets the pace, while a smoky barbecue sauce and Asian sesame chile sauce take us outside of our comfort zone. It'll be hard to pick your favorite, we guarantee.

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Appetizer: Grilled Nectarines with Prosciutto di Parma Recipe

Playing up the flavors of sweet and savory, the prosciutto di Parma adds the perfect texture to the soft, grilled nectarines.

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Appetizer: Grilled Oysters with Rosemary Brown Butter Recipe

The combination of oysters and rosemary brown butter is always served at Artisan Bistro at the Ritz-Carlton, Boston Common.

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Main: Grilled Cowboy Steaks with Florida Citrus-Roasted Chile Salsa Recipe

This steak recipe uses orange juice to give it a light and refreshing flavor for summer, and the roasted chile salsa adds a hint of heat.

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Main: Grilled Tuna Rolls Recipe

I basically love anything that comes in a hot dog bun… except hot dogs (sorry, Dad). I mean, what the heck is in those things? Anyway, inspired by the glorious East Coast tradition of fish deliciousness in a bun, I made these one summer when I had tuna steaks in the fridge for dinner but had an unexpected group of hungry lunch guests. The tuna stretches really far in the hot dog buns and the vinaigrette really makes it pop.

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Main: Ginger Tofu Recipe

This easy-to-make marinade for tofu comes from Hodo Soy Beanery, based in Oakland, Calif. Spicy and sweet, this recipe can be cooked on the grill or inside on a grill pan.

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Main: Grilled Vegetable Napoleons with Spicy Scallion Vinaigrette Recipe

Red peppers, zucchini, balsamic-glazed tofu, shiitake mushrooms, and baby bok choy are grilled before being assembled in cheerful napoleons. The succulent morsels are then drizzled with a spicy scallion vinaigrette, adding a dose of heat as well as zingy, green scallion flavors. A hearty and protein-filled main course, these grilled vegetable napoleons pack a lot of flavor in every bite — smoky, deep, spicy, robust, crunchy, it’s a carnival for the taste buds!

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Main: Rosemary-Lime Wild Alaska Salmon Kabobs Recipe

Main: Grilled Lamb Chops with Cherry Salsa Recipe

Main: Thai Marinated Grilled Chicken Skewers Recipe

My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut-coconut sauce and your taste buds will thank you.

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Main: Peppercorn Brined Pork Chops Recipe

Who doesn’t love a big, juicy, grilled pork chop? This recipe is so simple and takes only minutes in the kitchen. We like to brine our pork chops for 24 hours, so we make the brine a day ahead of time. We are enamored of European pork, which tends to have a higher fat content than its American counterpart, but the brine adds moisture that your pork might otherwise lack. If you can get locally raised, free-range pork from a farm stand or butcher, you will be rewarded with some of the most succulent pig you have ever sunk your teeth into.

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Main: Grilled Citrus Gator Ribs Recipe

These Grilled Citrus Gator Ribs are out of this world. If you've never had alligator ribs before, you're completely missing out on a local delicacy. These ribs are a local favorite in the gator-rich habitats of Florida, where they're a popular and delicious treat.

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Side: Grilled Asparagus Salad with Spicy Herbed Pesto Recipe

Though pesto is typically made with basil, Parmesan, pine nuts, and garlic, adding a little bit of heat gives a great twist to this classic asparagus dish. It's the perfect spring starter for a weeknight dinner.

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Side: Grilled Sweet Potatoes Recipe

Will Budiaman

Here's a quick and simple side dish that gets a flavor boost from the grill. Charring sweet potatoes on the grill gives them a smoky edge, and a piquant cilantro-lime dressing contrasts nicely with their natural sweetness.

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Side: Elotes Callejeros (Grilled Corn) Recipe

An addictive spring/summer recipe from chef Akhtar Nawab of La Esquina in New York City. If you’re unable to find cotija (a tangy, crumbly cheese), then try using feta instead.

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Side: Grilled Watermelon Salad Recipe

What's better to cool down in the summer months than some thirst-quenching watermelons? Chef Moyers' grilled watermelon salad is a fun twist on an All-American classic.

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Dessert: Grilled Strawberry Pound Cake Recipe

Grilled pound cake is my signature dessert. It’s a perfect match for my style of cooking, which is heavy on barbecue, the real, slow-smoked kind, as well as when I fire up the grill. Sure, you can make your own pound cake and ice cream from scratch or you can save some time and pick some up at the store.

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Dessert: Grilled Peach Pizza Recipe

This fruit pizza is really is just an open-faced rustic tart featuring a chewy pizza dough, a creamy mascarpone topping sweetened with brown sugar and flavored with rum, and slices of fresh peaches. The slightly smoky flavor from the hardwood charcoal livens up the fruit wonderfully. If you are using propane, the effect will be subtle, but still luscious and unexpected.

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Dessert: Grilled Peaches with Toasted Almond Granola Topping Recipe

Grilling peaches quickly transforms a seasonal fruit into an exciting dessert. The crunchy toasted almond topping topping makes for a delicious filling, as well as a healthy granola treat the next morning, should there be any leftovers.

Click here to see the recipe


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 Tbsp. dried parsley flakes
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ cup sugar
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 tsp. mustard seeds
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Makes 6 servings.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 Tbsp. Dijon mustard
  • Juice from 1 lemon
  • 1 Tbsp. Worcestershire sauce
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesan cheese
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Makes 6 servings.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ tsp. minced garlic
  • 1 Tbsp. white vinegar
  • 2 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1 tsp. paprika
  • ½ tsp. ground cumin
  • 1 tsp. ground chili powder
  • ¼ tsp. Salt
  • ¼ tsp. ground black pepper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ cup red wine vinegar
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 Tbsp. yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 tsp. celery salt
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Cucumber slices
  • ¼ cup olive oil
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Salt and pepper to taste

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Makes 6 servings.


Watch the video: COOKING THE BEYOND BURGER (October 2021).