Grilling
Flatbread with Smoked Trout, Radishes, and Herbs
Garlic-herb naan is grilled before being topped with creamy yogurt, smoked fish, citrus, and dill. You can use homemade or store-bought dough—or simply assemble the toppings on slices of toasted bread.
By Dave Muller and Lana Porcello
Peach Barbecue Grilled Turkey Legs
These peach bbq grilled turkey legs are the perfect summertime meat treat. Slathered with a homemade peach bbq sauce and grilled to perfection.
Barbecue Stuffed Baked Potatoes
Barbecue stuffed baked potatoes have never been easier! Just 4 ingredients to this super speedy meal if you plan ahead on the weekend.
The Ultimate Grilled Portobello Burger
Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.
Bacon Wrapped Chicken Breast Stuffed with Avocado and Cheddar
Bacon wrapped chicken breast stuffed with avocado and cheddar...do we really need to say more than that? This mouthwatering combination is served up on the grill - this recipe will become a summertime favorite!
Sweet and Spicy Beef Kebabs
Sweet and Spicy Beef Kebabs are a delicious twist on traditional kebabs. Pair them with Bush’s® Beans to create the perfect meal that you’ll enjoy all summer long.
Grilled Asparagus and Spring Onions With Lemon Dressing
Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.
By Dave Muller and Lana Porcello
Chipotle Pork Loin With Blueberry–Kiwi Salsa
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of
pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or using an
instant-read thermometer, which should register 145ºF.
By Drew Ramsey, M.D.
Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash
Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed
salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value.
Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of
garlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.
By Drew Ramsey, M.D.
Spiced and Grilled Steaks With Citrus Chutney
The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.
By Dave Muller and Lana Porcello
Ember-Grilled Steak with Bay Leaf Browned Butter
Chefs everywhere know it: Fire is where the magic happens.
Flatbread with Fava Beans, Cucumbers, and Burrata
Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.
By Dave Muller and Lana Porcello
Review: New Cookbook Will Teach You to Play With Fire
Portland chefs Greg Denton and Gabi Quiñónez Denton explore the flavors of Latin grilling in their first cookbook.
By Paula Forbes
Grilled Escarole
This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.
By Jody Williams
Jalapeño and Lime–Marinated Skirt Steak Tacos
A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.
By Rhoda Boone
Grilled Beef Skirt Steak With Onion Marinade
This is one of those recipes that will make you look like an incredible cook for very little effort. Because of skirt steak’s relatively loose grain, it soaks up marinade incredibly well and is one of the few meats we ever marinate before grilling.
By Greg Denton and Gabrielle Quiñónez Denton
Chicken Meatballs with Ginger and Miso
These flavor-packed meatballs are delicious whether poached, grilled, or baked.
By Rhoda Boone
Citrus-Stuffed Branzini
This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach is dry.
By Angelo Acquista and Laurie Anne Vandermolen
How to Grill Indoors (Without a Grill)
No yard? Temperatures below freezing? Pffft. Epi's Perfectionist went to work finding a way to grill year-round. Indoors. Without a grill.
By Nick Kindelsperger