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
- Appetizers
- Soups
- Salads
- Pasta, Rice & Grains
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Desserts
Chefs & Celebrities
- Williams Sonoma Test Kitchen
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
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