Recipes from High Heat

High Heat Cookbook

Featuring 125 savory recipes adaptable for both open-flame grilling and hot-oven cooking, High Heat is the first cookbook to offer home cooks this kind of flexibility. In fact, most of the recipes, which are fast and easy to follow, include simple variations for both kinds of cooking so that you can enjoy your favorite flavors whatever the weather or time of year. Both oven roasting and open-flame grilling rely on high heat to bring out the most delicious and fundamental flavors of any food—caramelizing the natural sugars and turning the foods golden brown. The recipes in High Heat are designed for the home cook—no long ingredient lists or all-day preparations required.

Grilled scallops are threaded on rosemary skewers and sitting on a bed of tomato chutney

Grilled Scallops on Rosemary Skewers

Sea scallops are threaded onto rosemary branches, brushed with olive oil, and grilled until plump and opaque. On the side is a zingy tomato-ginger chutney.

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  • 25 M
  • 1 H, 20 M
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