Off the grill
Cooking is part art, part science.
And at the grill, a chef’s creative
juices can really flow. This is because so
many foods, from garden-fresh vegetables to
seafood to lamb and beef, respond wonderfully
to the grill. It’s also because an endless selection
of preparations is available, from simple salt rubs
favored by the Argentinians to spicy teriyaki
marinades of Asia to deep, sweet sauces popular
in the American South.
Success at the grill can be assured by
following some basic principles. Simplify things
by making side dishes ahead of time. This allows
you to focus on the main course. Test out meats
and seafoods on the grill to learn about the best
cooking times. And last, experiment! You’ll
discover how easy it is to create a wonderful
meal in a flash.
Menu
Mediterranean Spinach and Orzo Salad 123
Cherry Bean Bake
90
Fresh Campari Salsa
48
Apple and Blue Cheese Slaw
68
Premium Barbecue Sauce
136
“In a Heartbeat” Salmon New Orleans 150
White Chocolate Cherry Tartlets
203
Sensational Summer Smoothie
