Celebrate warm weather with our collection of easy grilling recipes, including simple grilled steak, Emeril's Caribbean chicken, fresh vegetable quesadillas, and more.
The hanger steak and fresh summer vegetables in this salad are infused with a rosemary-and-garlic-scented herb oil you make right on the grill. Balsamic vinegar and honey are then whisked into the oil to make a vinaigrette for the salad.
Marinating a boneless pork loin in a brine seasoned with peppercorns, coriander seeds, oregano, and bay leaf makes it exquisitely juicy and flavorful. To cook it perfectly, sear it over medium-high heat and then move to a cooler portion of the grill to finish cooking.
Boneless, skinless chicken thighs are a great choice for cookouts because they cook quickly and stay moist despite the heat of the grill. Serve the lemon-and-garlic seasoned bird with tabbouleh -- a summery Middle Eastern salad made with bulgur wheat, cucumber, tomato, and lots of chopped fresh parsley dressed with lemon juice and olive oil.
Serve grilled salmon steaks and asparagus with a sweet and tangy sauce made from Dijon mustard, sugar, and white-wine vinegar. Use any leftover asparagus as a side dish for your next dinner; the vegetable will keep in the refrigerator for up to two days.
The next best thing to a seafood bake on the shores of Maine, this dinner is prepared by wrapping dill-seasoned shrimp, cod, potatoes, and corn on the cob in foil packets which are cooked on the grill. For easy entertaining, assemble the packets a day ahead and remove from the refrigerator when the grill is ready.
Spread split baguettes with goat cheese and grainy mustard, and then pile the sandwiches with arugula and slices of grilled red onion and rib-eye steak. These sandwiches would also be delicious with lamb.
Form purchased pizza dough into thin ovals and grill on one side before topping them with shredded Fontina cheese, grilled tomatoes, and fresh basil. Serve these vegetarian pizzas as a main dish or cut them into wedges for an appetizer.
Brush grilled chicken pieces with a homemade tomato-based Memphis-style barbecue sauce during the last five to 10 minutes of cooking so they develop a deliciously caramelized glaze. Serve the chicken with creamy celery and dill-flecked macaroni salad.
Savor the sunny flavors of the Mediterranean when you marinate halved chickens in chopped fresh oregano, lemon zest, and freshly squeezed lemon juice. To achieve perfectly grilled chicken, cook it over medium heat and move to a cooler part of the grill if the outside is browning too quickly.
A marinade of lime juice, soy sauce, scallions, ginger, and red-pepper flakes gives this easy grilled flank steak a zesty Asian flavor. For the most tender, juicy results with this lean cut of beef, cook it to medium-rare and cut it in thin slices against the grain.
Portobello mushrooms, those darlings of the vegetarian grilling menu, gain depth and tanginess from a balsamic vinegar marinade. Serve them on hamburger buns with grilled red bell peppers and goat cheese.
In Emeril Lagasse's version of jerk chicken, the marinade is made from Scotch bonnet or jalapeno chiles blended with scallions, garlic, ginger, lime juice, soy sauce, brown sugar, thyme, and pumpkin-pie spice. If you don't have the pie spice on hand, substitute equal parts ground cinnamon, nutmeg, ginger, and allspice.
To make these fall-off-the-bone tender pork ribs from Emeril Lagasse, coat two slabs of baby backs with a dry rub of mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, and celery seed, and marinate for two hours. Bake the ribs gently in a 300-degree oven and then brush with barbecue sauce and finish them on the grill.
Please your vegetarian guests with these delightful grilled pizzas. Cook purchased pizza dough on the grill, topping with goat cheese, scallions, and sliced tomatoes during cooking. Just before serving, pile each pizza with a fresh salad of baby spinach and avocado dressed in a red-wine vinaigrette.
It's easy to re-create this beloved Indian restaurant dish at home: Marinate boneless, skinless chicken thighs in plain yogurt, lime juice, garlic, and jalapeno chiles before grilling over high heat. Serve the tandoori chicken with basmati rice and purchased naan bread if you like.
To serve up this favorite Midwestern sandwich, grill precooked bratwurst sausages until golden brown and serve on hard rolls with spicy brown mustard and bread-and-butter pickles. Make the classic side dish by sauteing red onion in butter, and then stirring in sauerkraut and caraway seeds.
These Indian-accented chicken burgers are made of chicken thighs marinated in tandoori spices including ginger, paprika, cumin, cardamom, and cayenne pepper. The mixture is then chopped in the food processor and formed into patties. Serve these aromatic burgers in pita bread with sliced cucumber, fresh cilantro sprigs, and an easy cumin-yogurt sauce.
Make your cookout a special occasion with these thick rib-eye steaks marinated in garlic and fresh thyme. Grill the steaks over medium-high heat to create a nice char on the outside, and serve with a tomato salad and grilled garlic bread or your favorite side dishes. This recipe also works nicely with other cuts of meat, including strip, T-bone, porterhouse, or tenderloin.
The filling for these quesadillas was inspired by the flavors of Cuban sandwiches. Start by grilling red onion and garlic-marinated pork tenderloin. Layer flour tortillas with spicy brown mustard, dill pickles, baked ham, provolone or Swiss cheese, and the grilled pork and onions, and heat on the grill just until the tortillas are browned and crispy and the cheese is melted.
Mix together lemon juice, crushed garlic, and olive oil to make a fresh-tasting marinade for quick-cooking boneless, skinless chicken breasts. Season halved tomatoes and yellow summer squash with more garlic, sear everything on a hot grill, and garnish with fresh basil before serving.