Preview our latest book, Martha Stewart's Grilling, and then head outside to make these delicious dishes.
Martha Stewart's Grilling book cover

From spring's first warm night to evenings long past Labor Day, cooking over an open flame is one of America's favorite recreational sports. Our new book, Martha Stewart's Grilling, serves up more than 125 easy, inventive recipes-from quick starters to crowd-pleasing mains-that'll see you through the season and beyond. Sample a sneak peek here, learn our secrets to success, and take it outside.

grilled bread and chiles with burrata placed on an outdoor picnic table
Credit: Elizabeth Cecil

Start with a Sizzle

An appetizer of cool, creamy burrata always goes over well. Add lightly charred crusty bread and peppers (and a cold cocktail), and you'll emblazon it on guests' memories. Blacken the peppers right on the grates; they'll collapse into smoky sweetness in minutes. And slice the bread thick so it stays soft at the center-all the better to soak up the toppings.

rib eye with jalapeno butter on a wooden surface
Credit: Elizabeth Cecil

Master a Classic Rib-Eye Steak

Turning out a glorious steak is a rite of passage for any griller. Let us fast-track you with two genius moves: Allow the meat to come to room temperature before cooking, and be generous with the seasoning. For a mouthwatering crust, ensure the grates are blazing-hot when you put down the meat. Cook each side over direct heat for about three minutes, then shift the steak away from the flame for the final 15 minutes for medium-rare, flipping halfway through (adjust the time for rarer or more well-done). Let it rest for 10 to 15 minutes so the juices can redistribute and settle, and go for the gold with jalapeño butter.

swordfish with sicilian oregano-caper sauce served on a blue speckled plate
Credit: Elizabeth Cecil

Cook Fish in a Flash

Dense varieties of fish like swordfish steaks can handle the grates without flaking or falling apart. Select thicker pieces that measure about an inch, and lay them in a basket for an extra safety net, or turn them with a metal spatula. A briny vinaigrette of capers, oregano, and chopped peperoncini, spooned over the fillets when they come off the fire, lends bright acidity, as does a squeeze of lemon.

sea scallops over herb shallot pasta on a wooden tabletop
Credit: Elizabeth Cecil

Swirl a Sophisticated Pasta

Lemony spaghetti turns into a well-rounded, deeply delicious meal when it's tossed with grilled scallops and caramelized fennel. Tongs tend to tear more delicate seafood, so look for larger scallops and thread them onto skewers for easy handling, or use a metal spatula to turn a couple at a time. Then serve the dish family-style, as one would on Capri.

honey-glazed pork tenderloin with grilled apricots served on a white platter
Credit: Elizabeth Cecil

Wow a Crowd with a Platter of Pork

For pork tenderloin that's succulent, not tough or dry, start with a speed sear. In six minutes flat, the flames create an irresistible crispness; then simply move the meat to indirect heat to cook through (which takes just another 10). Char whole scallions and halved apricots for a bit of bite and a burst of sweetness, and drizzle on a honey-ginger glaze before slicing to bring it all together.

tofu with ginger cilantro sauce served on a black plate
Credit: Elizabeth Cecil

Score a Vegetarian Victory with Tofu

Don't let tofu be tasteless. In just five minutes over medium heat, it can become a dynamic meatless meal, with the lattice marks to prove it. Buy the extra-firm kind, and cut it into thick (tear-proof) slices. Brushed with a tingly-spicy sauce of ginger, jalapeño, cilantro, and scallions, it can hold its own, or hold court on a nest of Asian-style rice noodles.

Recipes reprinted from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small, From the Kitchens of Martha Stewart Living. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.


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