Mayonnaise in marinades, sauce on a stick and burger patties basted with butter: We polled some of our favorite grilling experts to get their most extraordinary ideas for everyday cooking.

June 01, 2009

Chef Emeril Lagasse honors simplicity in his new book, Emeril at the Grill:“I keep lemons, limes and oranges on hand for spritzing over simply grilled meat, seafood and vegetables. Then I drizzle on olive oil.”

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