F&W Staff Favorite Grilling Recipes
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.
Sausage Lovers' Grilled Pizza
This is the ultimate summer pizza, topped with lots of grated summer squash and piquant peperoncini, along with sausage.
Grilled Apricots with Burrata, Country Ham and Arugula
Depending on the season, Travis Lett also makes this salad with plums, peaches and pears.
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.
Balsamic and Rosemary-Marinated Florentine Steak
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.
Grilled Striped Bass with Indian-Spiced Tomato Salad
Chef Floyd Cardoz is an avid fisherman. A favorite seafood dish is this summery grilled bass with ginger-spiced tomato salad.
Cheddar BLT Burgers with Tarragon Russian Dressing
Chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.
Slow-Grilled Rack of Lamb with Mustard and Herbs
"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.
Grilled Corn with Aleppo-Pepper Aioli
Eric Ziebold slathers corn on the cob with an aioli spiked with hot Aleppo pepper.
Grilled Fava Bean Pods with Chile and Lemon
"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.
Cola-Marinated Flank Steak with Frito Chilaquiles
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.”