These fabulous recipes include juicy bacon cheeseburgers with tarragon Russian dressing and grilled shrimp with avocado salad.
Food & Wine
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Crosshatch Hot Dogs on Grilled Croissants
These sweet-savory glazed hot dogs were inspired by a dish Marcia Kiesel discovered at a Manhattan Chinatown restaurant. They're cut in a crosshatch pattern, which makes the franks cook even faster, and served in a grilled mustard-brushed croissant.
Grilled Shrimp with Mom's Avocado-and-Orange Salad
Andrew Carmellini's dish is a mix of two beloved salads: shrimp-avocado and shrimp-citrus. He throws in a few surprises, too, like the hot sauce in the dressing. He recommends a fruity one from the Caribbean made with habaneros: "Habaneros are crazy," he says.
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto
"Anything herby or vegetabley is usually great with Sauvignon Blanc," says Marcia Kiesel, since the wine often has an herbal, grassy edge. She adds grilled zucchini and a smoked-paprika pesto to her grilled cheese sandwiches to enhance the toasty flavors.
Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.
"The one bad thing to do with lamb is a fast roast: It leaves the interior pretty much raw and the exterior charred," explains Athens, Georgia, chef Hugh Acheson. Quickly searing the racks and then grilling them over low heat makes the lamb perfectly browned outside and pink within. The caramelized onion jam that Acheson serves with the juicy meat is also terrific with all other meats, and even salmon.
"Trust me," says chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.
"Korean-style horumon stalls are big in Tokyo," says Andrew Zimmern. "These tiny restaurants grill dozens of skewers with animal parts like udders, cockscomb, trachea, you name it. But even with conventional meat, grilling techniques like basting with fresh ginger juice are genius. If you're not adventurous, try it on chicken thighs."
Grilled Potato and Onion Salad with Blue Cheese and Bacon
Jeri Ryan's favorite sandwich stuffing is a mix of crumbly cheese, crispy bacon and charred red onions. She likes the savory combination so much she's turned it into a salad with tender new potatoes. It's incredibly good as a side with grilled beef tenderloin or steak.
To make his version of chilaquiles (fried tortilla chips lightly cooked in salsa), Jamie Bissonnette unabashedly opts for Fritos. “They have great corn flavor, and they are crunchier than I could ever get tortillas by frying them myself.”