Grilled Lamb and Onion Kabobs with Olive Aioliby Sara Moulton
The chef and Food Network favorite shares how to finish barbeque season with a bang.
As summer comes to an end, it’s time for one final push to cram in all the things we didn’t do (or do enough of) these last few months: Go to the beach, see outdoor movies, ride bikes, etc. And no matter how many meals we cooked over an open flame, we can always use one more. These kabobs are a perfect final salute to summer grilling: easy, fun, and extremely tasty.
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Grilled Oystersby Christopher Idone
Learn how to take the easy (and delicious) route to oyster heaven from a catering god.
Shucking oysters is a particular skill and a task best approached clear-headed and with no distractions. And though oysters might be one of the greatest gifts the sea gives us, considering how difficult the little suckers are to open, this recipe for throwing oysters on the grill and forgetting about them until they open themselves is sheer brilliance. Put the bandages and gauze away, and get ready to enjoy oysters for their ease rather than their challenge.
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Grilled Fresh Figs on Rosemary Skewersby Marie Simmons
The James Beard Award-winning cookbook author makes room on the barbie between meats for some savory fruit.
Figs are the hidden jewel of summer fruit. Sure, they might not look like much on the outside—dark, wrinkled, oddly shaped—but inside they harbor a sweet flesh that more closely resembles honey-flavored fruit jam than anything else. While figs are absolutely perfect eaten on their own, cooking them over a grill caramelizes the fruit’s natural sugars, and renders the outside smoky and crisp and the inside sweeter than ever. Eat them hot off the grill with small chunks of sharp aged Gouda, Cheddar, aged goat cheese, or Dry Jack for the ultimate experience.
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Grilled Bread with Olive Oil Garlic and Tomatoby Marcella Hazan
Get your Italian side into the grilling act with a perfect picnic-starting appetizer.
Go to most Italian-American restaurants in this country and order garlic bread and you’ll likely get a steaming loaf of bread, split in two, its redolently garlicky inside drenched in butter. Delicious? Yes. Italian garlic bread? No. Garlic bread in Italy, bruschetta, is never made with butter but with fruity extra virgin olive oil. It isn’t heated in an oven; it is grilled over charcoal. The garlic is rubbed lightly over the hot bread after it is removed from the grill and then drizzled with olive oil. This version goes one step further, featuring tiny cubes of ripe, firm, fresh tomatoes and the added fragrance of basil or oregano.
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Caramelized Pear and Almond Upside-Down Cakeby Diane Rossen Worthington
Not eating dessert first is the toughest part of this tasty recipe from an American food expert
The beginning of September means so many things: the end of half-day Fridays, the renewed need for a jacket, and pear season, to name a few. Bartletts should be in markets this week, with Bosc and Comice pears coming soon. So take last year’s overcoat out of storage and bake yourself an old-fashioned upside-down cake. This recipe is seriously simple, and will impress not only with its beauty but with its seasonality, too.
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