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The Cookstr Weekly: Ten Things You Should Be Grilling

July 25, 2014

Ah, the grill. That emblematic totem of summer eating. It holds such promise. But somehow, the food coming off the grill rarely seems to live up to its potential. The halfhearted, overdone cheeseburgers. The chicken pieces still raw in the middle with charred barbecue sauce coating the outside. It doesn’t have to be this way!

This summer, try making dinners on the grill that take full advantage of the smoky flavors and satisfying textures that grilling imparts, without settling for the traditional limitations. Salads, chops, vegetable dishes, seafood, and desserts can all come from that same grill grate. Paired with marinades, sauces, and seasonal produce, they’ll make for satisfying suppers all summer.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Linda and Martha Greenlaw 

Fish can be more than a little intimidating to grill. All that tender, flaky flesh and delicate skin seems like it could easily turn into a burnt, fall-apart-y mess as soon as it hits the grate. But if you start with a hardy fish like salmon and leave the skin on, you should have good results. Try using a fish basket if you’re particularly nervous. And you want the salmon to be juicy on the inside when you’re done, bordering on rare. The sweet corn and blueberries make a delectable and colorful salsa.

More Grilling Recipes from Cookstr
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The pasta bigne used in this recipe and for zeppole is a classic building block of pastry. It is a tried-and-true component that I’ve taught and enjoyed over the years. The flexibility is what makes it ideal. Try this delicious variation of strawberry-mascarpone filling, a new flavor and a new classic.”

– Maria Bruscino Sanchez

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