Playing up the flavors of sweet and savory, the prosciutto di Parma adds the perfect texture to the soft, grilled nectarines.
The combination of oysters and rosemary brown butter is always served at Artisan Bistro at the Ritz-Carlton, Boston Common.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.