“Grilling in America used to be about hot dogs, hamburgers and lighter fluid. But now anything goes on the grill — if you like it you can grill it,” Flay says. “Grilling is the best way I know to keep cooking fun and adventurous.” The celebrity chef shares four of his favorite mouth-watering recipes.
“It’s amazing how a quick and simply marinade can change the flavors of zucchini and yellow squash. This lemony-peppery mixture really wakes them up. This may seem to be in reverse order — grill, then marinate—but it’s a classic Italian technique that creates great results." —Bobby Flay Read the Recipe
"These tasty onion rings never hit the deep fryer — they get their flavor and crust from the spice mix and a turn on the grill." —Bobby Flay Read the Recipe
“The lemony flavor of the aioli really pops on grilled new potatoes. When shopping for your produce, look for the smallest potatoes you can find. The smaller they are, the more tender they will be.” — Bobby Flay Read the Recipe
“The meaty tops of Portobello mushrooms are the closest thing to steak in the vegetable kingdom, and I love to grill them just like a steak.” —Bobby Flay Read the Recipe
Cookbook author Sally Sampson shares mouth-watering recipes from her book “Recipe of the Week: Hamburgers” More Hamburger Recipes
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