If you've never tried grilled salad then you don't know what you're missing. Grilled just enough to provide a slight charred flavor while maintaining the crunch of the romaine, it's perfect as a side or a main dish when topped with grilled tofu, chicken, fish, or steak. Today Grillocracy turns to Chef Candace Conley (a.k.a. The Girl Can Cook!) for her quick-and-simple grilled romaine hearts with white balsamic vinaigrette.
Read MoreCharred Radicchio with Sweet-and-Sticky Balsamic and Bacon
When it comes to pushing the boundaries of barbecue and grilling, I look no further for inspiration than Adam Perry Lang. A professional chef who has worked in some of the world's finest restaurants, Adam's first cookbook Serious Barbecue quickly became one of my favorites from beginning to end. A few years later, Adam followed it up with another instant classic Charred & Scruffed (Artisan Books) which includes countless wonderful recipes including this one for charred radicchio with sweet-and-sticky balsamic and bacon.
Read MoreGrilled Sweet and Spicy Cantaloupe
Grilling is a great way to take fruits to a new level, whether it's pineapple, watermelon, fresh berries, or in the case of this smoky sweet recipe from uber-blogger Luci Petlack of Luci's Morsels, grilled cantaloupe.
Read MoreGrilled Samuel Adams Boston Lager Glazed Early Winter Roots
Grilling roots vegetables is a great way to bring out their natural sugars and the Sam Adams lager glaze in this recipe from Chef Vinson Petrillo really brings the dish home!
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