by Eva Katz
from Fine Cooking Grilling: 101 Sizzling Summer Recipes
(Taunton Press, 2009)
Serves 4
The lemon-garlic mixture that seasons the grilled lamb kebabs in this Greek-inspired salad would also taste great on beef, chicken, or shrimp.
convert Ingredients
For the …

by Francis Mallmann with Peter Kaminsky
from Seven Fires: Grilling the Argentine Way
(Artisan Books, 2009)
Serves 4
According to legend, a great chef in Punta del Este, Uruguay, Antonio Carbonada, had an Argentine lady as a regular customer. …

by Francis Mallmann with Peter Kaminsky
from Seven Fires: Grilling the Argentine Way
(Artisan Books, 2009)
Serves 8
Carrots are like a quiet but secretly remarkable child who doesn’t attract much attention. Most often they’re simply what you throw …

by Bobby Flay with Stephanie Banyas & Sally Jackson
from Bobby Flay’s Burgers, Fries & Shakes
(Clarkson Potter, 2009)
Serves 4
Cobb salads occupy a delicious middle ground between the decadent (hello, bacon and blue cheese!) and the virtuous …

by Bobby Flay with Stephanie Banyas & Sally Jackson
from Bobby Flay’s Burgers, Fries & Shakes
(Clarkson Potter, 2009)
Serves 4
The classically American Caesar salad has taken on a life of its own. Forget about it as a …

from Lobel’s Meat Bible
(Chronicle, 2009)
Serves 3 to 4
A Senegalese classic, lemon-lashed chicken yassa is an onion lover’s dish. The chicken can be broiled instead of grilled if necessary, but the results are not anywhere near …

by The Editors of America’s Test Kitchen
from Cooking for Two
(Boston Common Press, 2009)
Serves 2
On the surface, few things sound easier than grilling up a few bratwurst—all you need is bratwurst and a fire. Throw some …

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Makes one 12-inch tart; serves 8 as a main course
This is the perfect tart to celebrate summer. It showcases the ripest heirloom tomatoes, fresh corn, and basil. …

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Serves 4 to 6 as a main course
Smoking duck with tea is an Asian tradition. This recipe uses a fragrant brew of Darjeeling tea, fresh ginger, and …

by Bob Sloan
from Dad’s Awesome Grilling Book
(Chronicle, 2009)
Serves 4
The name says it all. Besides their succulence, their infectious flavor, and their being part of one big joyful and fabulously tasty and messy meal, these ribs …

by Bob Sloan
from Dad’s Awesome Grilling Book
(Chronicle, 2009)
Makes 12 tacos
Grilled fish tacos are a staple in Southern California. Rather than the usual salsa that accompanies meat-filled tacos, those filled with fish get topped with finely …