Wind up your spring in style with this satisfying menu that makes the most of your grill. Prepare a few pitchers of fragrant Meyer lemonade or sangria before gathering around the grill to nibble on colorful crudités – but save plenty of room for the hearty baby back ribs. (And, if you're hosting a crowd, make an easy grill-roasted chicken to round out the menu.) A simple dessert of grilled peaches takes advantage of the stone fruit that is arriving at markets this time of year.
Recipes
Recipes by Course
- Breakfast
- Appetizers
- Soups
- Salads
- Breads
- Quiches & Tarts
- Potatoes
- Beans
- Pasta, Rice & Grains
- Pizza & Sandwiches
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Lamb
- Desserts
- Cocktails
- Sauces
This Season
Menus
- Easter with Ina Garten
- Test Kitchen's Easter Menu
- Eitan Bernath's Passover Menu
- Mother's Day Menu
- Recipe Collections
Featured Chefs & Celebrities
- Aarón Sánchez
- Ina Garten
- Stanley Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
- Williams Sonoma Test Kitchen
Williams Sonoma Wine Shop
Resources
- Knife Skills Guide
- Guide to Apples
- Guide to Cheese
- Guide to Chocolate
- Guide to Eggs
- Guide to Lemons
- Guide to Olive Oil
- Guide to Pasta
- Guide to Pie
- Guide to Tea
- Guide to Wine
- Juicing 101
Minted Meyer Lemonade
Spring White Sangria
Creamy Herb Dip with Crudités
Memphis-Style Baby Back Ribs
Grill-Roasted Chicken with Carrots and Potatoes
Grilled Smashed Potatoes with Lemon-Oregano Vinaigrette
Grilled Peaches with Honey and Mascarpone