Cool off with these kicked up classic beverages for summer.
Start the party off right with these flavorful starters.
From Delmonico’s Peach Salad to a classic panzanella, these salads pair nicely with any main course.
These tasty sides are the perfect accompaniment to any summer meal.
Impress your guests with these grilling favorites - whether they are in the mood for lobster tails, rack of lamb or a good old-fashioned burger these recipes will do the trick.
End your summer cookout with these dessert favorites like Emeril’s classic Chocolate Peanut Butter Pie.
It’s much easier to clean the grill when it’s still hot; remember to scrape the grill grates shortly after you’ve finished cooking. Use a wire brush that is designed specifically for cleaning grills.
Don’t squeeze down on burgers while cooking...by doing so you’re only losing some of the meat’s natural goodness and juices!
Marinades and spice rubs impart excellent flavors to simple cuts of meat, chicken, or fish. Try using your favorite vinaigrette as a quick marinade for chicken breasts…or mix up a batch of your favorite spices and dried herbs, season with salt and sugar for balance, and rub this into your steaks and chops next time you grill.
Any sauce that has a lot of sugar (as many barbecue sauces do) will char if applied too early while grilling; it’s best to apply sweet sauces during the last 5 minutes of cooking.
An instant read thermometer takes the guess work out of grilling. Keep one nearby and you’ll always know when your meat is ready to come off the grill.
Long-handled metal spatulas and tongs are helpful for turning foods on the hot grill.
Keep old towels or rags for oiling grill grates to keep from ruining your nice towels.
For basting foods on the grill, a brush with natural-bristles will hold up to the heat better than synthetic bristles, which tend to melt if they get too hot.
Keep a plastic spray bottle filled with water nearby when grilling; it will help you control flare-ups.
Hardwood chips can add bold, smoky flavors to grilled foods. Make sure to soak them in water for 30 minutes before adding to a charcoal grill. For gas grills, you can use a smoker attachment for chips or you can wrap chips in an aluminum foil pouch poked with holes and place the pouch directly on top of the burner unit.