Time to get the grill fired up for Labor Day Weekend! Everyone loves a good BBQ Chicken platter, but there are so many other unique ways to spice up your favorite grilled dishes.
Mexican Grilled Corn
Street vendors across Mexico sell this style of roasted or grilled corn topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.
Bryan Calvert, chef and co-owner of James in Brooklyn, New York , loves the versatility of his supermoist lemon pound cake: He uses it to make everything from French toast to a stuffing for baked apples. At this time of year, he grills it until crisp and toasty, then tops it with warm, tender grilled peaches and whipped cream.
You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.
The shrimp are marinaded in a mixture of yellow onion, garlic, Serrano chilies, a heavy hand of cilantro and fresh lime juice. The flavors are pretty much, WOW, so we kept the veggie selection simple. A few cherry tomatoes and baby spring onions was all that was needed to complete this one-stop recipe. Grill them up, and serve with a big bowl of warm orzo tossed with fresh herbs (we used chervil) and a drizzle of olive oil.
Slightly roasted the sweet white corn, just long enough to add some pretty little grill marks. I wanted the corn to still have crunch, which basically means, still being “raw." The secret to bringing it all together – an avocado. It made the dressing all creamy, almost like it had a mayo base, but it didn’t.
This classic Provencal dish tastes of summer with grilled vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. Fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir.
Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment.
A simple grilled steak topped with tangy tomatillo salsa is a favorite of EatingWell's Food Editor, Jim Romanoff. Instead of serving a slab of steak, he likes to slice it and fan it on the plates. Not only is it more attractive this way, it is easier to control portion sizes.
Prepare the ingredients for this easy salad before you head to the grill with the steak. That way, you can mix together the corn salad and serve it at once, while the taste is still bright and summery.
These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.
Most cooks boil, steam or sauté green beans, but grilling them, as Alex Seidel of Denver's Fruition does here, gives them a delicious char that's superb with the lentils, pancetta and baked tomatoes in this salad.
Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and dill pickles you won’t mind the contradiction. Serve with: Baked beans and corn on the cob.
Just because the summer is winding down, doesn't mean it's time to pack away your grill. No matter the season, there's nothing like a delicious meal hot from the grill. So don't even think about putting away your spatulas, it's time to get cooking!
We've put together a list of our favorite grilling recipes to help you keep your grilling skills top-notch during the fall and winter.
From salt and pepper sirloin to grilled lamb chops, our list has an option to satisfy any appetite. Check out the slideshow above to see the best of our grill recipes or get creative and invent some of your own!