There's something about the savory sizzle of an outdoor grill that makes food taste better than ever. Grilling is also an inherently fast, efficient way to cook, yielding delicious results with minimal time and effort. Part of our Food Made Fast series, Grilling features more than 40 enticing recipes plus helpful tips that make it simple for busy cooks to master the art of cooking on an outdoor grill.
Relying on seasonal ingredients and streamlined preparation, many recipes take just 30 minutes or less, from start to finish. Others call for only 15 minutes of hands-on preparation time, then the food is left to cook on the grill. A chapter entitled "Make More to Store" includes recipes that allow you to do a little extra grilling on the weekend, then use the additional portions to create meals later in the week.
For example, colorful kabobs showcase a medley of lightly marinated vegetables, including squash, eggplant, bell peppers and cremini mushrooms. Enhanced by the smoky heat of the grill, they're a satisfying meal in themselves. Subsequent recipes transform leftover grilled vegetables into flavorful new dishes, including zesty quesadillas, creamy goat cheese rigatoni and a Mediterranean-inspired sausage ragout.
Chops are ideal for grilling, as the high heat caramelizes the meat's surface while sealing in the juices. For an impressive yet remarkably easy dinner, serve grilled veal chops drizzled with a lively tomato-tarragon vinaigrette. Or season pork chops with spicy ancho chilies and cumin, then grill them alongside ripe summer peaches; mango chutney adds a sweet finish to the dish.
An American barbecue classic, beef tri-tip is marinated with beer and Southwestern spices, then grilled to juicy perfection. Grilled Yukon Gold potato wedges are the perfect accompaniment. If you're in the mood for lighter fare, try grilled pesto shrimp served on a bed of mixed greens.
The book includes ideas for strategic cooking and shopping plus tips for planning menus. You'll also find a complete guide to grilling methods and equipment. Ideal for entertaining as well as for everyday meals, the recipes make putting a delicious meal on the table as easy as firing up the grill.
Relying on seasonal ingredients and streamlined preparation, many recipes take just 30 minutes or less, from start to finish. Others call for only 15 minutes of hands-on preparation time, then the food is left to cook on the grill. A chapter entitled "Make More to Store" includes recipes that allow you to do a little extra grilling on the weekend, then use the additional portions to create meals later in the week.
For example, colorful kabobs showcase a medley of lightly marinated vegetables, including squash, eggplant, bell peppers and cremini mushrooms. Enhanced by the smoky heat of the grill, they're a satisfying meal in themselves. Subsequent recipes transform leftover grilled vegetables into flavorful new dishes, including zesty quesadillas, creamy goat cheese rigatoni and a Mediterranean-inspired sausage ragout.
Chops are ideal for grilling, as the high heat caramelizes the meat's surface while sealing in the juices. For an impressive yet remarkably easy dinner, serve grilled veal chops drizzled with a lively tomato-tarragon vinaigrette. Or season pork chops with spicy ancho chilies and cumin, then grill them alongside ripe summer peaches; mango chutney adds a sweet finish to the dish.
An American barbecue classic, beef tri-tip is marinated with beer and Southwestern spices, then grilled to juicy perfection. Grilled Yukon Gold potato wedges are the perfect accompaniment. If you're in the mood for lighter fare, try grilled pesto shrimp served on a bed of mixed greens.
The book includes ideas for strategic cooking and shopping plus tips for planning menus. You'll also find a complete guide to grilling methods and equipment. Ideal for entertaining as well as for everyday meals, the recipes make putting a delicious meal on the table as easy as firing up the grill.