Elizabeth Karmel's Cowboy Steak with Whiskey Butter
In this grilling guru's recipe, you'll discover her easy method for getting a crispy steak-house crust on the outside of the meat. The steaks come to the table with a pat of whiskey-spiked butter melting on top.
Hearty Boys' Grilled Peach Frappe & Cilantro-Garlic Ribs
Every party needs a little culinary showmanship, and this drink recipe from the Hearty Boys fills the bill. Start by grilling the peaches (which boosts their flavor), then whir them in the blender with lemon and lime juices, a splash of Southern Comfort, and ice. Serve with the Hearty Boys' Cilantro-Garlic Ribs.
Stephanie Izard's Asparagus, Goat Cheese & Rhubarb Salad
Take rhubarb beyond dessert with this recipe from the chef of Chicago's Girl & the Goat restaurant. One of its many intriguing features is a pickling liquid made with balsamic vinegar and sugar.
Jamie Purviance's Asparagus & Tomato Salad with Feta
Here's an easy appetizer your cookout crowd will love. "The asparagus, tomatoes, and bread cubes all cook on the grill together, making this side dish a natural for outdoor entertaining," says Purviance.
Chef Rusty's Kivado Crostad
Chef Rusty Hamlin coined the term "kivado" to describe the surprisingly delicious combination of kiwi and avocado in his easy appetizer recipe. Served on flatbread such as pita or naan, the guacamolelike spread gets heat from chili powder and salty tang from pancetta.
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