Food52 Any Night Grilling
60 Ways to Fire Up Dinner (and More) [A Cookbook]
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1.0 • 1 Rating
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- $9.99
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- $9.99
Publisher Description
This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time.
In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.
PUBLISHERS WEEKLY
Disbrowe, an Austin-based food writer (Southern Living) and James Beard Award winner, offers home cooks recipes aimed at the nightly dinner table. Charred bread becomes a meal topped with hummus or chicken; basic flatbread/pizza dough goes upscale in Alsatian-style tarte flamb . Vegetable mains and sides include black lentils with smoked beets cooked directly in wood coals, and there are charred-greens recipes such as grilled radicchio and pears topped with anchovy bread crumbs and burrata. A section on grilled fish features swordfish kebabs and a one-pot clambake, and there's a world of wings, ribs, steaks, and burgers to choose from with "killer condiments" such as cornichon relish and a gingery beet ketchup. Charts deconstruct classic s'mores and other dessert combinations to create innovative riffs. Disbrowe discusses advantages to grilling (deepened flavor, benefits of "lingering heat," and outdoor cooking's romance), weighs gas versus charcoal grilling (she prefers lump charcoal), and provides photos instructing how to use a chimney coal starter. With her effortless approach to grilling, Disbrowe will inspire home cooks to grab a pair of tongs on any given night of the week.
