Grill Once, Eat Twice
Grill Once: Harissa Chicken with Green-Chile-and-Tomato Salad
Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.
Leftovers Upgrade: Grilled-Chicken Tagine
The smoky chicken is great the next day in this tagine.
Grill Once: Juicy Grilled Tomatoes
The only way to grill tomatoes without losing their delicious juices is in a foil packet. Flavor the tomatoes with any fresh herbs or aromatics.
Leftovers Upgrade: Tomato Clam Chowder
Use the Juicy Grilled Tomatoes to make a delicious soup.
Grill Once: Stuffed Whole Wild Salmon
Whole fish are usually less expensive than fillets, and the presentation is more impressive. Chef Tim Love generally opts for wild salmon, which has a more delicate flavor than farm-raised. Cooking an eight-pound fish might sound intimidating, he acknowledges, but it's surprisingly fast and simple—though filleting the salmon can require some finesse.
Leftovers Upgrade: Grilled Salmon Sandwiches
One of the great things about roasting a whole salmon is that there are usually leftovers. Tim Love uses any extra fish in his exquisite riff on the BLT, layered with bacon and watercress. The sandwich would be equally good with another roasted fish, such as bluefish or cod.
Grill Once: Vegetables with Walnut Dressing
Instead of toasting walnuts in the oven, use a grill: Wrap the nuts in foil before placing them in the coals or on the grate.
Leftovers Upgrade: Barley and Grilled-Vegetable Salad
This healthy grain salad is packed with grilled vegetables.
Grill Once: Sausage Mixed Grill
Prick fresh sausages all over before grilling to release the excess fat.
Leftovers Upgrade: Pasta Salad with Grilled Sausages and Peppers
Leftover mixed sausages help make a pasta salad extraordinary.
Grill Once: Spice-Rubbed T-Bone Steaks
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.
Leftovers Upgrade: Grilled T-Bone Tostadas with Spicy Radish Salad
Turn a classic steak into a tasty Mexican meal.
Grill Once: Greek-Style Leg of Lamb
Drink a dark, cherry-flavored, peppery Chinon with this Greek-inspired lamb.
Leftovers Upgrade: Warm Lamb Salad with Fresh Herbs, Feta and Artichokes
Use any leftover lamb to make a main-course salad for lunch the next day.
Grill Once: Pancetta-Wrapped Roasted Turkey
After rubbing this turkey with a bold and delicious mix of chile powder, cumin, sugar and herbs, Texas chef Tim Love blankets it with slices of salty, fatty pancetta, resulting in a supermoist and savory bird.
Leftovers Upgrade: Spicy Turkey Posole
Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and pork or poultry. Tim Love finds that the recipe is an excellent way to use up leftover turkey.
Grill Once: Chile-Glazed Hanger Steak
Never grill a thick steak like hanger over high heat; it will burn long before it's cooked through.
Leftovers Upgrade: Hanger-Steak Sloppy Joes with Chopped Slaw
This classic sandwich gets an upgrade with leftover steak.
Grill Once: Fennel-Garlic Chicken Legs
To get the most from a marinade—like the fennel-garlic one used for the chicken here—slash the skin and meat so the flavors can seep in.
Leftovers Upgrade: Antipasto Chicken Salad
Toss the grilled chicken legs with roasted peppers and bocconcini to create an Italian-flavored chicken salad.
Grill Once: Grilled Trout with Lemon-Caper Mayonnaise
Spreading a little mayonnaise on a thin, white, flaky fish like trout before grilling keeps it moist and adds rich flavor.
Leftovers Upgrade: Grilled-Trout Spread
Make an incredible party dip with leftover grilled trout.
Grill Once: Grilled Miso Shrimp
When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers.
Leftovers Upgrade: Miso-Shrimp Po' Boys
Use any leftover shrimp to create a classic Southern sandwich with an Asian twist.