If you've never tried grilled butternut squash then you won't believe what you've been missing after trying the recipe for Grill Roasted Butternut Squash, Red Onion, Sage and Ricotta Loaf from PATIO PIZZERIA (© 2014 by Karen Adler and Judith Fertig, Running Press, a member of the Perseus Books Group)!
Read MoreGrilled Pear, Blue Cheese, and Arugula Pizza
Recently I added a sweet copper colored Grill Dome ceramic cooker to my arsenal of smokers and grills. Since then, I have been enjoying coming up with some great new recipes that utilize its extreme versatility, including this flavor packed grilled pizza featuring pear, blue cheese, and arugula!
Read MoreGrilled Polenta with Mushroom Ragout
Polenta is one of those things that many people enjoy when eating out at Italian restaurants but may not realize how simple it is to create at home. In it's simplest form, polenta is basically fine cornmeal that is simmered in a liquid until smooth and creamy. To that you can add different flavored cooking liquids, fresh herbs, mascarpone cheese, and so on then topped with slow roasted meats, vegetables, a poached egg, or whatever you can dream up.
But one of my favorite things about polenta is that leftovers can be turned into dense polenta cakes then grilled to bring in some subtle smokiness as is the case in this recipe from Grilled Polenta with Mushroom Ragout courtesy of Weber's Big Book of Grilling!
Read MoreGrilled and Chilled Sweet Corn Soup
If you’ve ever had a bowl of cold gazpacho on a hot summer day then you know how refreshing chilled soups can be.
Start your next backyard bash off with a bang by serving up this grilled and chilled sweet corn soup, a grilled adaptation of a recipe from Chef Works, leading providers of culinary apparel to both professionals and backyard cooks.
Read MoreGrilled Summer Vegetables with Shaved Parmesan
The grill adds tremendous flavor and complexity to vegetables as is the case in this recipe for Grilled Summer Vegetables with Parmesan from Good Housekeeping's Family Italian Cookbook (Hearst Books 2014). Vegetables are lightly brushed with a red-wine vinaigrette before they hit the grill and are finished with a touch of fresh basil and Parmesan shavings.
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