2023 05 01DelishSummerGrilling

101
SUPER-EASY
RECIPES
FIRE UP THE BBQ!

Baby Back
Ribs
+
Campfire
Beer Brats
+
Cauliflower
“Steaks”
(AND MORE!)
Sticky Hoisin
Chicken Kebabs
P.26
2 SUMMER GRILLING
Grill This
Issue!
Burgers & Dogs Sides & Snacks
4 New Ways with Hot Dogs 8 Grilled Panzanella 58
Grilled Beer Brats 12 Grilled Corn Salad 59
*The* Classic Burger 14 Chili Oil–Smashed Cucumbers 60
Stuffed Burgers 16 Mediterranean Chickpea Salad 61
Greek-Inspired Salmon Burgers 18 Patti LaBelle’s
Copycat Shake Shack Lobster-Shrimp Cakes 62
Shroom Burger 19 French Fry Board 64
Green Chile Cheeseburger 20 Chili-Garlic Green Beans 66
Balsamic Mushrooms 67
Dinners on the Grill Garlic-Herb Potatoes 67
Piri Piri Spatchcock Chicken 24

Grilled Aloha Chicken 25 Refreshers
Hoisin-Chicken Skewers 26 4 Fun Ways with Lemonade 70
Grilled Pork Tenderloin 26 Amazing Jell-O Shots 74
Grilled Shrimp Tacos 28 Creamsicle Milkshake 76
Lemony Spiced Wings 29 Copycat Wendy’s Frosty 77
Chili's Baby Back Ribs 30 Boozy Ice Pops 78
Corn and Tomato Gnocchi Foil Packs 32
Shrimp Boil Foil Packs 33
Grilled Pizza 34
Desserts
EMILY HL AVAC GREEN. FOOD ST YLING: JORDAN WISNIEWSKI.
No-Churn Ice Cream 82

The Art of a Perfectly Grilled Steak 36
Ice Cream Stuffed Cupcakes 84
Meatless Mains 40
Fruity Pebbles–Ice
Cream Sandwiches 85
Over a Campfire Spumoni–Ice Cream Cake 86
Maple Chorizo Breakfast Skillet 50 Strawberry Cheesecake Pie 88
Caprese Brie 51 Chocolate Fluffernutter Pie 89
Skillet Beer Cheese 52 Banana Pudding 91
Loaded Nachos 52 Summer of S’mores 92
Berry-Peach Campfire Cobbler 54
GRILLED PIZZA (P. 34).
D E L I S H .C O M 3
for starters
I’M TORN AT
THIS MOMENT.
OFTEN I DAYDREAM about all the things I’ll
make this summer for people and just the idea is
life-affirming. We’ll have cocktail pops (page 78)!
And grilled pizzas (page 34)! And maybe, if I’m
feeling really ambitious, I’ll make the Spumoni–Ice
Cream Cake (page 86)! Oh, how I love summer
gatherings around food with friends.
EMILY HL AVAC GREEN. FOOD ST YLING: JORDAN WISNIEWSKI. SALT Z: ALLIE HOLLOWAY.
But by the same token, there are days when
I want to escape to the woods with my family
and say goodbye to society. We’ll pack up, get back
to nature, throw a bunch of stuff into a skillet,
and cook (or bake!) incredible things over an open
flame. Maybe we’ll make this crazy-easy Oreo
Cookie Skillet (a recipe I full-on stole from my
sister, Laura, who camps with her family all the
time). Or we’ll whip up one of the amazing ideas
starting on page 50. Yes, we’d be alone, but we’ll
eat damn well in the wilderness.
However you plan to cook this summer, we’re
here for it. I can’t promise it’ll all be business as
usual, but I CAN promise it’ll be delicious.
This beyond-
simple campfire
dessert is
like survival
food, but make
it Delish.
J OAN NA SALTZ
E ditorial Director
4 SUMMER GRILLING
Oreo Cookie
Skillet
S E RV E S 6 TO 8
TOTAL TI M E 10 M I N
1 (16.5-oz.) package
chocolate chip cookie dough
10 Oreos, broken
1 c. mini marshmallows
Ice cream, for serving,
optional
Place a grate over a campfire.

In a large cast-iron skillet, combine
chunks of cookie dough, Oreos,
and marshmallows.
Cover skillet with foil and cook
until edges begin to turn deeply
golden, about 9 minutes. (The top
will firm up as it cools!) Serve with
ice cream, if using.
MMER
SU
GRILLING
IS
SUE
DO THE CHICAGO DOG
You don’t need a trip to the
Windy City to eat like a local.
What makes them iconic: pickle
spear, sport peppers, neon-
JOEL GOLDBERG.
green relish, and a poppy seed

bun (brush a plain one with
melted butter, top with seeds,
and toast in the oven). Sprinkle
with a pinch of celery salt.
7
NEW WAYS
4 WITH
Hot
Dogs
They’re already
T
HOT IP!
To ensure
the bacon stays
perfect drizzled wrapped while the
dogs cook, secure
with mustard—but ends with toothpicks.
(Just remember to
why stop there? remove them

before serving!)
JOEL GOLDBERG (2).
8 SUMMER GRILLING
Burgers & Dogs
BLT Dogs
S E RV E S 4
Proof that wrapping
almost anything in bacon
(hot dogs included)
makes it infinitely better.
4 slices bacon
4 hot dogs
½ c. mayonnaise
4 hot dog buns
1 c. shredded romaine
1 small tomato on the
vine, sliced (or 4 cherry
tomatoes, sliced)
2 tbsp. finely chopped
fresh chives
Tightly wrap each hot dog

with bacon.
In a large skillet over medium
heat, cook hot dogs, turning
frequently with tongs, until
bacon is crispy and cooked
through, 12 minutes.
Meanwhile, spread
mayonnaise onto each hot dog
bun, then layer in romaine and
tomatoes. Top with bacon-
Garlic Bread Hot Dogs
S E RV E S 4 TOTAL TI M E 35 M I N
wrapped hot dog and sprinkle
with chives before serving. Who needs a bun when you could have baguette
— L AU R E N M IYAS H I R O slathered in cheesy garlic butter?
1 baguette Preheat oven to 350° and line a baking

4 hot dogs sheet with parchment paper. Trim ends
¼ c. melted butter from baguette, then cut remaining
2 tbsp. freshly grated Parmesan loaf into quarters. Use the handle of a
1 clove garlic, minced wooden spoon to hollow out baguette.
2 tsp. freshly chopped parsley Insert hot dogs into baguette quarters
Kosher salt and place on baking sheet.
Freshly ground black pepper In a medium bowl, mix melted butter,
Parmesan, garlic, and parsley and season
with salt and pepper.
Brush butter mixture onto baguette.
Bake 10 to 13 minutes, or until hot dogs
are warm and baguette is golden.
— LE NA AB RAHAM
Burgers & Dogs
ALL ABOUT
THE BREAD
Cuban bread is a white,
French bread-like
loaf made with
lard, which makes it
incredibly soft. This
allows the bread to
get super crispy when
pressed without
destroying the roof
of your mouth when
you bite into it.
Hot Dog Cubans

SERVES 4 TOTAL TIME 40 MIN
A Cuban sandwich (aka Cubano) is a meat lover’s delight: layers of roast pork
and ham get pressed between two pieces of white bread. (If you’re
in Tampa, Florida, Genoa salami is also involved.) Subbing in hot dogs for
HOT DOG CUBANS: SUZANNE CLEMENTS. PIGS IN A QUILT: ETHAN CAL ABRESE.
the roast pork is in no way traditional, but highly encouraged.
6 hot dogs Place bread on a work surface, open

6 slices Black Forest ham sides up, and spread both halves with
2 loaves Cuban bread or mustard and top with Swiss cheese.
hero rolls, split lengthwise Add hot dogs, pickles, and ham to
¼ cup yellow mustard the bottom half of each roll. Close
4 slices Swiss cheese, halved sandwiches and gently press. Spread
6 slices dill pickle stackers butter all over the outside of the rolls.
2 tbsp. butter, softened Place sandwiches in hot skillet, then
place another cast-iron skillet on top to
Slice each hot dog in half lengthwise weigh them down. Cook until golden
(to make two skinnier long pieces). underneath, about 2 minutes. Remove
Heat a cast-iron skillet over medium- top skillet, flip sandwiches, and cook
high heat. until the other side is golden and the
cheese is melted, about 2 minutes more.
Add hot dogs and ham to skillet and
Slice in half before serving.
cook, turning once, until lightly charred — L AU RA R E G E
and warmed through, 4 minutes for
the hot dogs and 1 minute for the ham.
Move to a plate.
10 S U M M E R G R I L L I N G
Pigs in a Quilt
We’ll never forget the first time we

made this “quilt” in our kitchen.
We laughed, we cried (from all the
laughing), and we took the whole
thing down in a matter of seconds.
Don’t question the logic, just do it.
Cooking spray
All-purpose flour, for dusting
1 (11-oz.) tube refrigerated
French bread dough
12 hot dogs
1 tbsp. melted butter
Coarse salt, for sprinkling
Yellow mustard, for serving
Preheat oven to 375° and line a baking

sheet with parchment paper. Grease
parchment with cooking spray.
On a lightly floured surface, unroll
bread dough, then cut in half crosswise.
Cut each half crosswise in 8 thin strips.
Transfer first set of strips to baking sheet.
Fold back every other strip and lay
down a hot dog. Bring strips back over
hot dog and fold back alternate strips.
Lay down second hot dog and repeat
weave process until you’ve reached
the end of the strips with 6 hot dogs.
Repeat to make second quilt.
Trim sides of dough, brush with melted
butter, and sprinkle with coarse salt.
Bake until deeply golden, 16 to 18 minutes.
Cut into squares and serve with
mustard. — LI N D SAY F U N STO N
T
HOT IP!
How does one

eat a hot dog
quilt? By cutting
it into squares,
of course!
Burgers & Dogs
Grilled
Beer Brats
S E RV E S 6 TOTAL TI M E 30 MIN
Simmered on the grill in a bubbling

mixture of your favorite beer
and caramelized onions, these
sausages demand seconds.
6 bratwurst sausages
1 large onion, sliced
1 bell pepper, sliced
16 oz. beer
Hot dog buns
Whole-grain mustard
Sauerkraut or relish
Place a 12" cast-iron skillet on

grill and heat to high. Meanwhile,
grill brats until charred on both
sides, about 6 minutes total.
Once skillet is hot, add onion,
bell pepper, beer, and charred brats
and cover skillet with lid. Cook
undisturbed until onion and pepper
are caramelized and beer is reduced,
20 minutes.
Serve brats in buns topped with
onions, bell peppers, and mustard,
and sauerkraut or relish.
— MYO QU I N N
BO N U S! This recipe also works

over a campfire.
T
HOT IP!
Use whatever
beer you love to
drink—except for
IPAs. Their hoppy
(i.e., bitter) flavor
will overpower
the brats.
ANDREW BUI.
Burgers & Dogs
ERIK BERNSTEIN. FOOD ST YLING: MAKINZE GORE. HAIR AND MAKEUP: MARY GUTHRIE/ABTP.
IT’S MAC SAUCE!

Inspired by the creamy,
tangy stuff you love
from the Golden Arches:
Whisk together
1⁄2 c. mayo, 2 tbsp. sweet
relish, 1 tbsp. yellow
mustard, 1⁄2 tsp. paprika,
1⁄4 tsp. onion powder
and 1⁄4 tsp. garlic powder.
*The* Classic Burger Sometimes you gotta keep things pure.

Here’s how to build the best no-frills cheeseburger.
BUN CHEESE BEEF LETTUCE ONION TOMATO

Martin’s or bust. The The creaminess and 80/20 is the magic ratio For top-notch crunch, Go for white onion; it Not mandatory, but if
pillowy potato rolls superior melt factor for a juicy patty. skip fancy varieties like has a milder flavor than you insist, season it
never get soggy—even of American cheese (With less fat, you’re at Bibb or romaine—it’s red. We like it best generously with salt and
without getting toasted. can’t be beat. high risk for dry meat.) gotta be iceberg. minced, not sliced. pepper before topping.
Heat grill to high. Shape 1 lb. 80/20 ground beef into 3 equal-size patties, about 1" wider than the bun. Season both sides of each patty liberally
MAKE IT! with salt and pepper. Press a wide, shallow indent into the center of each burger. Grill patties until crust develops on bottoms, about 6 minutes.
Flip and immediately brush melted butter on top of each patty. Cook 3 minutes more, then add American cheese. Continue cooking to desired
doneness, 3 minutes more for medium. Sandwich burgers between buns with desired fixings. — L AU R E N M IYAS H I R O
T
HOT IP!
Don’t limit
yourself to beef.
These fi llings
work great with
ground chicken,
turkey, or lamb.
Even for burgers, it’s what’s on the inside that counts.

BY MAKINZE GORE AND JUSTIN SULLIVAN
Pimento Cheese
¾ c. shredded sharp cheddar + ¼ c. chopped pimentos + 1 tbsp. mayonnaise
+ 1 oz. softened cream cheese
Burgers & Dogs
Jalapeño Popper Garlicky Feta

4 oz. softened cream cheese + 1⁄2 c. 1⁄2 c. crumbled feta +
shredded sharp cheddar + 1⁄2 c. shredded 4 minced cloves garlic + 2 tbsp.
mozzarella + 2 minced jalapeños + freshly chopped parsley
4 slices cooked and chopped bacon
JOEL GOLDBERG. FOOD ST YLING: ERIK A JOYCE/R AY BROWN PRO.
Buffalo Blue Cheese French Onion

4 oz. softened cream cheese + ½ c. caramelized onions +
1⁄3 c. crumbled blue cheese + 2 tbsp. ½ c. shredded Gruyère
buffalo sauce + 1 tbsp. freshly
chopped chives + 1⁄2 tsp. celery seed
HOW TO
1. Combine your choice of filling ingredients and season with salt and pepper. 2. Divide
1½ lb. ground meat into eight ¼"-thin patties. 3. Top 4 patties with the filling, then sandwich
STUFF
with remaining patties. Firmly pinch edges together (reshape into a round patty if needed).
Season both sides with salt and pepper. 4. Cook burgers to desired doneness. (Ground chicken
and turkey should be cooked to an internal temperature of 165°; ground lamb to 145°.)
Burgers & Dogs
Char = flavor. Grilling
the onion and pita
isn’t necessary, but is
highly encouraged.
Greek-Inspired
Salmon Burgers
S E RV E S 4 TOTAL TI M E 1 H R 30 M I N
Pureeing the fillet with egg isn’t the

sexiest process, but it’s key in helping
these patties hold together. Trust us.
FOR THE BURGERS

1¾ lb. skinless salmon fillet,
roughly chopped
1 large egg
2 tbsp. freshly chopped dill
2 tbsp. freshly chopped chives
½ tsp. finely grated lemon zest
½ tsp. dried oregano
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for
brushing
8 mini pitas or 4 regular pitas
4 slices red onion
2 Persian cucumbers, thinly
shaved lengthwise
4 slices ripe tomato
FOR THE SAUCE

DELISH COPYCAT
1 c. plain Greek yogurt
1 c. crumbled feta
1 small clove garlic, minced Shake Shack ’Shroom Burger
1 tbsp. finely chopped fresh mint S E RV E S 4 TOTAL TI M E 45 M I N
1 tbsp. fresh lemon juice
This cult favorite from the NYC-based chain is the rock star of veggie burgers.
Kosher salt
FOR THE BURGERS Make burgers: In a wide bowl, dredge
4 (4") portobello mushrooms, bottom side of mushroom caps in flour.
Make patties: In a food processor, stems and gills removed In a medium bowl, combine cheeses,
pulse salmon and egg until pureed. In a ½ c. all-purpose flour garlic powder, 1⁄4 teaspoon salt, pepper,
large bowl, combine salmon mixture, dill, 1 c. shredded Muenster and 1 lightly beaten egg. Divide among
chives, lemon zest, oregano, ¾ teaspoon 1 c. shredded cheddar caps, gently pressing to flatten stuffing.
salt, and a few grinds of pepper. ¼ tsp. garlic powder In another wide bowl, beat remaining
½ tsp. kosher salt, divided 2 eggs and 1⁄4 teaspoon salt. Dredge
Form salmon mixture into four 41⁄2"
½ tsp. freshly ground black stuffed caps in flour, gently patting
round patties. Transfer to a plate and
pepper any excess, then coat in egg mixture.
cover with plastic wrap. Refrigerate until
3 large eggs, divided Finally, in a third wide bowl, dredge in
firm, at least 1 hour.
2 c. panko bread crumbs panko, gently pressing to help it stick.
Make sauce: In a medium bowl, mix vegetable oil, for frying
yogurt, feta, garlic, mint, and lemon Refrigerate until firm, at least 15 minutes.
4 potato buns, toasted
juice. Season with salt and pepper. Make sauce: In a small bowl, combine
2 plum tomatoes, sliced
Heat grill over medium heat and oil mayo, mustard, ketchup, and hot sauce.
4 leaves green leaf lettuce
grates. Brush top side of salmon burgers In a large pot over medium-high heat,
FOR THE SHACK SAUCE
with oil and place, oiled side down, heat 3" oil to 350º. Fry mushrooms,
2 tbsp. mayonnaise
on grill. Brush tops with more oil and two at a time, until golden on both sides,
1 tsp. Dijon mustard
ERIK BERNSTEIN (2).
cook until salmon is golden and cooked 4 minutes total. Transfer to a paper
1 tsp. ketchup
through, 4 minutes per side. towel-lined plate.
1⁄2 tsp. hot sauce
Sandwich salmon patties between Spread sauce on burger buns and
pita with sauce, tomato, onion, top with tomatoes, lettuce, and
and cucumbers. — L AU RA R E G E fried mushrooms. — MYO QU I N N
Burgers & Dogs
FOOD JOURNAL
Green Chile
Cheeseburger
This local favorite secured a prime spot in
contributor Lena Abraham’s family album.
GOING TO NEW Mexico without eating a green Albuquerque, my mother and her family made
chile cheeseburger is like going to New Orleans near-weekly visits to the dark wood–paneled
without eating a po’boy. It’s mandatory. At the restaurant thought by many to have fi rst created
heart of this regional specialty lies the bright this fiery masterpiece: The Owl Bar & Cafe in San
green Hatch chile, a slightly sweet pepper ranging Antonio, New Mexico. Its version (which inspired
from mild to hot with an earthy, onion-like flavor, my recipe below) requires a particular technique:
grown exclusively in the state’s Hatch Valley, the smash burger, flip, pile with green chile, then
Chile Capital of the World. When roasted over an top with a slice of American cheese, enveloping
open flame, the peppers take on new life, going the peppers in a melty blanket. It’s an art.
from crisp and verdant to velvety tender and When my parents got married, they hosted
seductively smoky. You end up with condiment their rehearsal dinner at The Owl. Though I’m told
gold that can transform the humble cheese- the details of that night are fuzzy, the food
burger into a transcendent experience between served made a lasting impression. Friends and
two buns that must be tasted to be believed. family from all over the world converted, one
The fondness for this culinary icon runs by one, to the church of cheese, beef, and the holy
deep in my family. Growing up an hour south of green chile.
S E RV E S 2 Heat a large skillet over high

heat until very hot and smoking,
3 minutes. Add the first ball to
8 oz. 80% lean ground beef skillet and use a sturdy metal
Kosher salt spatula to press down firmly until
Freshly ground black the patty is about ½" thick and 4½"
pepper to 5" across. Cook without moving
4 heaping tbsp. roasted, until a golden crust develops on the
peeled, and chopped
JOEL GOLDBERG. PAPER AND TAPE: GET T Y IMAGES.
underside of the burger, about 1½

Hatch green chile, divided minutes. Get under the crust with
2 slices American cheese a spatula and flip. Top with half the
2 burger buns green chile, spread in an even layer,
FOR TOPPING then cover with a slice of cheese.
Shredded iceberg lettuce, Cover skillet for about 30 seconds,
sliced tomato, dill pickles, or until cheese is melted.
sliced white onion Transfer burger to a bun and add
desired toppings, then repeat with
second burger.
Divide ground beef in half and
form into 2 very loose balls.
Season both balls all over with salt
and pepper.
MMER
SU
GRILLING
IS
SUE
PORK CHOP
4 to 6 minutes
per side, based
on thickness.
HOW LONG SHOU (Your goal =
LD Y
OU 145°.)
GR
IL
L
IT
?
SKIRT STEAK
3 to 5 minutes
per side,
depending on
how done you
like it.
CHICKEN BREAST
6 to 8 minutes
per side
(You’re looking
for an internal
temperature
of 165°.)
ITALIAN SAUSAGE
8 to 10 minutes,
turning
occasionally.
RED ONION
5 to 6 minutes
per side.
SHRIMP
3 minutes
per side,
or until pink
and opaque.
ASPARAGUS
3 to 4 minutes
per side.
ANDREW BUI.
23
Piri piri sauce =
the most amazing
marinade. Find
it among the hot
sauces at your
grocery store—or
try our favorite
bottle on p. 64.
Spatchcock chicken: Place chicken and lay chicken skin-side up on the

Piri Piri on cutting board breast-side down. cool side of the grill (where the burner
Spatchcock Using kitchen shears, cut down one
side of the backbone from tail to neck.
is off or there is no charcoal).
Cover grill and cook for about 50
Chicken Cut the other side of the backbone, minutes, until the juices between
S E RV E S 4 TO 6 removing it completely. Flip so breast the leg and the thigh run clear or a
TOTAL TI M E 1 H R 20 M I N side is facing up, and press down thermometer inserted into the thigh
We love spatchcocking chicken—all firmly with the palm of your hand until reads 165°. Carefully flip chicken skin-
it means is removing the backbone chicken lies flat. side down over the hot side of the grill
and flattening the bird so it cooks In a large bowl, add chicken, 1 cup (where the burner is on or there is lit
evenly. Slathered in piri piri sauce, piri piri sauce and season with salt charcoal). Cook for 5 minutes, until the
this version is really something. and pepper. Turn to coat. Cover and skin is charred and crisp. Transfer to
refrigerate for at least 2 hours, or up cutting board, skin-side up.
1 whole chicken (about 5 lb.) to overnight. Let rest 10 minutes before slicing
1 c. piri piri sauce (also called and serving with additional piri piri
Remove chicken from fridge 1 hour
peri-peri sauce), plus more sauce. – MYO QU I N N
before cooking to bring to room
for serving
temperature. For a gas grill, set half
1½ tsp. kosher salt MAKE YOUR OWN PIRI PIRI:
of grill to medium-high heat. For a
1 tsp. freshly ground DELISH.COM/COOKING/
charcoal grill, spread the lit charcoal
black pepper A36136366/PIRI-PIRI-CHICKEN-
evenly over one side. Cover grill and RECIPE/
heat grill for 10 minutes. Oil grates
Dinners on the Grill
Grilled Aloha Chicken

1 c. unsweetened pineapple juice In a large bowl, whisk together

3⁄4 c. ketchup pineapple juice, ketchup, soy sauce, brown
1⁄2 c. low-sodium soy sauce sugar, garlic, and ginger until combined.
1⁄2 c. brown sugar Add chicken to a large resealable
2 cloves garlic, minced plastic bag and pour in marinade. Let
1 tsp. freshly minced ginger marinate in the refrigerator at least 2
1 lb. boneless skinless chicken hours or up to overnight.
breasts
When ready to grill, heat grill to high.
1 tsp. vegetable oil, plus more
Oil grates and grill chicken, basting with
for grill
marinade, until charred and cooked
1 pineapple, sliced into rings and
through, about 8 minutes per side.
halved
Thinly sliced green onions, for Toss pineapple with 1 tsp. vegetable oil
garnish and grill until charred, 2 minutes per side.
Garnish chicken and pineapple with
green onions before serving.
– LI N D SAY F U N STO N
PIRI PIRI SPATCHCOCK CHICKEN: ANDREW BUI. GRILLED ALOHA CHICKEN: ETHAN CAL ABRESE.
Grilled Pork
Tenderloin
S E RV E S 4
TOTAL TI M E 1 H R
FOR THE PORK

2 tbsp. brown sugar
2 tsp. smoked paprika
1 tsp. ground cumin
Zest of 1 lemon
1 tsp. kosher salt
2 tbsp. extra-virgin olive oil
1⁄2 lb. pork tenderloin
FOR THE HERB SAUCE

½ c. extra-virgin olive oil
3 tbsp. red-wine vinegar
½ c. finely chopped parsley
2 scallions, finely chopped
Hoisin-Chicken Skewers 2 tbsp. fresh oregano leaves
S E RV E S 4 TOTAL TI M E 30 M I N 2 cloves garlic, minced
½ tsp. crushed red pepper flakes
1⁄4 c. hoisin sauce In a large bowl, add chicken, bok choy, Kosher salt
3 tbsp. reduced-sodium and scallions. Drizzle with vegetable oil, Freshly ground black pepper
soy sauce season thoroughly with salt and pepper,
1 tbsp. plus 2 tsp. sesame oil and toss to coat.
In a small bowl, whisk together brown
1 (1") piece ginger, grated Preheat grill to medium-high for sugar, paprika, cumin, lemon zest, and
or minced 3 minutes and soak skewers in a shallow
2 cloves garlic, grated or minced salt. Stir in oil to create a paste. Spread
pan filled with water for 10 minutes
1 lb. boneless, skinless chicken paste all over tenderloin.
to prevent scorching. Once soaked,
thighs, cut into 1" pieces thread chicken, bok choy, and groups of Heat grill or grill pan to medium-high
1 lb. baby bok choy, rinsed, 3 scallions onto skewers. heat. Grill pork, turning occasionally with
cut in half lengthwise tongs, until charred and a thermometer
Transfer skewers to the grill and
1 bunch scallions, inserted into the thickest part of the
cook for about 4 minutes, flipping
cut into 2" pieces tenderloin reads 145°, about 20 minutes.
occasionally. After the first 4 minutes,
2 tbsp. vegetable oil (For larger tenderloins, bake in a 400º
begin brushing the skewers with the
Kosher salt oven for 15 to 25 minutes more, until
hoisin mixture after each flip. Cook for
Freshly ground black pepper desired internal temperature is reached.)
an additional 4 to 5 minutes, or until the
Toasted sesame seeds
thickest piece of chicken reaches 165ºF Meanwhile, make herb sauce: In a
on an instant-read thermometer. medium bowl, stir together all ingredients
In a medium bowl, whisk together and season with salt and pepper.
Transfer skewers to a platter. Sprinkle
hoisin, soy sauce, sesame oil, ginger, with sesame seeds. Let pork rest 10 minutes, then slice
and garlic until thoroughly combined. Set and serve with herb sauce.
–J U STI N S U LLIVAN
aside. – LE NA AB RAHAM
HOISIN-CHICKEN SKEWERS: ANDREW BUI. GRILLED PORK TENDERLOIN: PARKER FEIERBACH.
In a small bowl, mix together cilantro,
Grilled Shrimp oil and 1⁄3 of the lime juice. Season with
Tacos with salt and pepper.
Add shrimp to a baking dish and
Sriracha Slaw pour over mixture. Toss until completely
S E RV E S 4 coated and let marinate 20 minutes.
Meanwhile, make slaw: In a large
3 tbsp. freshly chopped cilantro bowl, toss cabbage and corn with mayo,
1⁄4 c. extra-virgin olive oil remaining lime juice and sriracha. Season
Juice of 3 limes, divided with salt.
Kosher salt
Heat grill to high. Skewer shrimp and
grill until charred, 3 minutes per side.
1 lb. large shrimp, peeled
and deveined Grill tortillas until charred, 1 minute
1⁄4 head red cabbage, shredded per side.
1⁄4 c. corn kernels Serve shrimp in tortillas with slaw.
1⁄4 c. mayonnaise — LI N D SAY F U N STO N
1 tbsp. sriracha
8 medium tortillas
Lemony Spiced Wings

Coated in a zingy spice rub, these wings will become

your go-to for any backyard hang.
FOR THE WINGS Make wings: In a large bowl, whisk

Zest of 1 lemon together lemon zest, salt, and spices.
2 tsp. kosher salt Pat chicken wings dry and add to bowl,
1 tsp. smoked paprika tossing to coat.
1 tsp. garlic powder Heat grill or grill pan to medium
1 tsp. onion powder heat. Oil grill grates with vegetable
1 tsp. dried thyme oil. Arrange wings on grill, and cook,
¼ tsp. cayenne pepper flipping occasionally, until skin is
2 lb. chicken wings crisp and meat is cooked through,
Vegetable oil, for grill 15 to 20 minutes.
Make sauce: In a medium bowl, whisk
FOR THE SAUCE
together ingredients.
½ c. mayonnaise
Juice of ½ lemon Serve wings hot with dipping sauce.
1 tbsp. Dijon mustard – LE NA AB RAHAM
2 tsp. horseradish
2 tsp. freshly sliced chives
1 tsp. hot sauce, such as Crystal
GRILLED SHRIMP TACOS WITH SRIR ACHA SL AW: ETHAN CAL ABRESE. LEMONY SPICED WINGS: PARKER FEIERBACH.
For the most

tender, juicy ribs,
it’s essential to
wrap them in foil
while they bake to
DELISH COPYCAT lock in moisture
and flavor.
Chili’s Baby Back Ribs

S E RV E S 4 TO 6 TOTAL TI M E 2 H R 40 M I N
To mimic Chili’s in-house–smoked pecan flavor—without a smoker—

we season the ribs in a peppery spice rub, slow cook them
in the oven, then drench them in a tangy homemade BBQ sauce
made smoky with chipotle in adobo.
FOR THE RIBS cayenne pepper, and white pepper.

2 tsp. kosher salt Place ribs on a piece of foil and season
½ tsp. ground black pepper all over with the spice mixture.
½ tsp. onion powder Wrap ribs in the foil, crimping the
½ tsp. garlic powder edges together to form a packet, and
1⁄8 tsp. cayenne pepper arrange packets in a single layer on
1⁄8 tsp. ground white pepper a large rimmed baking sheet. Bake ribs
2 racks baby back pork ribs until meat is tender (a knife should
(about 4 lbs.) easily pierce it), 2 to 2½ hours. Remove
FOR THE BBQ SAUCE from oven and let cool slightly.
5 cloves garlic, smashed Meanwhile, make barbecue sauce:
½ tsp. kosher salt On a cutting board, smash garlic with
1 c. ketchup salt into a paste. Scrape garlic into a
½ c. apple-cider vinegar small saucepan and add all remaining
½ c. dark beer sauce ingredients. Bring to a boil over
¼ c. tomato paste medium-high heat, then reduce heat
¼ c. packed light brown sugar to medium-low and simmer until
1 tbsp. orange juice thickened and slightly darkened, 20
concentrate minutes. Remove from heat.
1 tbsp. Worcestershire sauce Heat grill over medium-high heat
1 tsp. chile powder and oil the grates. Carefully remove
1 tsp. chipotle in adobo sauce ribs from foil packets (the liquid inside
½ tsp. ground black pepper will be hot!) and brush both sides with
½ tsp. onion powder barbecue sauce.
¼ tsp. liquid smoke, optional
Grill until sauce is bubbling and ribs
are lightly charred, about 4 minutes
Make ribs: Preheat oven to 275°. In per side, brushing with more sauce if
a small bowl, combine salt, black desired. Serve hot with extra sauce.
pepper, onion powder, garlic powder, — L AU RA R E G E
ANDREW BUI.
Slather on all the sauce with
a silicone basting brush.
Topsome, $10, amazon.com.
WA N T CK, BA B AC K ,
“I M Y B A B Y BA BY A BY
BY BA CK, B B CK , B
BA CK, BABY BA AB A ”
Y B AC K ...
WHO WROTE THAT SONG?! The story behind the wildly popular
jingle you’re singing right now.
IT’S PRETTY MUCH impossible to and belted out the lyrics for the Chili’s Powers movie (how Bommarito knew
think of Chili’s and not immediately execs himself. “The response was it had really made it). “At first it was
hear, “I want my baby back, baby back, ‘Yeah, that should work.’ Nobody was weird to keep hearing it for years,” he
baby back” in your head. The jingle blown away or overly impressed,” he says. “Now it just makes me laugh.”
we all know (and love, let’s be honest) says. “But it could’ve been my singing.” Surprisingly, the adman has never
became a cultural phenom overnight— The success that followed was a tasted the ribs he waxed poetic
and took only five minutes to write. surprise to everyone. Since its debut, about, maybe because he considers
In 1995, Guy Bommarito created the the song has been rerecorded, remas- the whole thing a fluke. “Let’s call
song in a last-ditch effort to “beg Chili’s tered, and performed by such singers it a fun fact that got out of hand,”
for a second chance” after the chain as Louis Price of The Temptations, and he says, “but not something I want
fired his ad agency. He flew to Dallas featured in The Office and an Austin in my obituary.” — KR I STI N SAL AK Y
Corn and Tomato Gnocchi
Foil Packs
1 lb. gnocchi Heat grill to medium-high heat and

3 c. corn (from 4 ears or cut 4 sheets of foil about 12" long. Divide
thawed frozen) gnocchi, corn, tomatoes, butter, and
2 c. cherry tomatoes garlic evenly among foil sheets. Season
¼ c. butter, cut into cubes each with ¼ teaspoon salt and a pinch of
2 cloves garlic red pepper flakes. Drizzle with wine.
Kosher salt Fold foil packs over gnocchi mixture
Crushed red pepper flakes and seal closed.
¾ c. dry white wine
Grill until tomatoes burst and gnocchi
Fresh basil
is cooked through, 15 to 20 minutes.
Freshly grated Parmesan
Freshly ground black pepper Sprinkle with basil, Parmesan, and
black pepper before serving.
— L AU RA R E G E
T
HOT IP!
Unlike other
pastas, gnocchi
doesn't need to be
boiled. The foil pack
traps steam to
achieve the ideal
fluffy texture.
FOLDING A
CORN AND TOMATO GNOCCHI FOIL PACKS: ADNREW BUI. SHRIMP BOIL FOIL PACKS: PARKER FEIERBACH. ILLUSTR ATIONS: SAR AH CENICEROS.
FOIL PACK
Place food on
a piece that’s
about 12"-by-20"
and then...
1. Fold the two shorter

ends of the foil toward
the middle (over the
food) until they meet.
Shrimp Boil Foil Packs
1½ lb. large shrimp, Heat grill to high heat and cut

peeled and deveined 4 sheets of foil about 12" long. Divide
2 cloves garlic, minced shrimp, garlic, sausage, corn, and
2 smoked andouille sausages, potatoes evenly among the foil sheets.
thinly sliced Drizzle each with oil, then season with
2 ears corn, each cut crosswise Old Bay, salt, and pepper. Toss gently
2. Roll edges into 4 pieces to combine then top each with parsley,
together to seal.
1 lb. red bliss potatoes, chopped lemon wedges, and 1 tablespoon butter.
into ½" pieces Fold foil packets over shrimp boil
Extra-virgin olive oil mixture and seal closed.
1 tbsp. Old Bay Seasoning
Grill until until shrimp are pink and
Kosher salt
potatoes are tender, 15 to 20 minutes.
— L AU R E N M IYAS H I R O
2 tbsp. freshly chopped parsley
1 lemon, sliced into thin wedges
3. Roll the two 4 tbsp. butter BONUS!
remaining sides toward These recipes also work
the center to seal. ove r a c a m p f i r e .
JALAPEÑO POPPER
Cooked, crumbled
bacon + pickled jalapeños
+ honey drizzle
F IN ITELY
IN
A E
DA L
P TA B
TACO
Shredded chicken +
crumbled cotija + pico de
Thanks to the blazing gallo + shredded lettuce
heat, your grill produces

amazing pizza: nicely
chewy with a super-crispy
crust. Start with our easy
recipe, and top away.
8 to 9 oz. pizza dough, at room

temperature
(cold dough won’t stretch!)
Extra-virgin olive oil
6 oz. fresh mozzarella,
thinly sliced
Desired toppings
Heat grill to medium-high heat.

Use your hands to stretch pizza dough
into a 12" circle.
Brush both sides of dough with
oil, then carefully place directly
on grill grates. Cook until bottom
is golden, 1 to 2 minutes, then flip.
STEAKHOUSE
Immediately top crust with Sliced grilled steak +
mozzarella and desired toppings. crumbled blue cheese +
Continue cooking until bottom arugula + balsamic vinegar
is golden and cheese is melty,
1 minute more. — MAKI N Z E G O R E
SWEET CORN
Burrata + pesto +
grilled corn + thinly
sliced red onion
RICOTTA + TOMATO
Ricotta + halved cherry
tomatoes + fresh basil +
crushed red pepper flakes
HAWAIIAN-ISH
Pineapple chunks + cooked,
ANDREW BUI.
GET OUR SUPER-EASY

crumbled hot sausage + HOMEMADE PIZZA
sliced green onion DOUGH RECIPE AT
DELISH.COM/HOMEMADE-
PIZZA-DOUGH.
5
TIPS TO
KEEP 1
IN MIND PICK THE BEST CUT
Our all-time favorite for grilling:
the ribeye. Thick and beautiful,
with the ideal amount of
marbling of fat (aka flavor!), it
doesn’t need a marinade.
2
CREATE
A CRUST
Guarantee a
crispy exterior
by seasoning
with—repeat
after us!—a
THICK blanket of
kosher salt and
pepper.
4
SLICE IT
RIGHT
3 Cutting against
the grain ensures
REMOVE THE CHILL a tender bite.
Steak right out of the
fridge will cook unevenly.
Set yours out at room
temperature for 30 minutes
before grilling.
HE ART
T OF A
PERFECTLY
5 We went on a quest to find “the one”:

GIVE IT A REST
Don’t even think
about slicing into
The pinnacle steak recipe to
your steak until it’s
had a minimum of
turn to again and again and again…
BY MAKINZE GORE
ERIK BERNSTEIN. FOOD ST YLING: SIMON ANDREWS.
10 minutes to seal in
all its glorious juices.
GRILLING STEAK CAN be stressful. People can be picky or,

worse, judgy when it comes to this seemingly simple cut of
beef: Do they prefer it juicy medium-rare or without a trace
of pink? Fatty or lean? Dunked in A.1. sauce or topped with
melting butter? Determined to find the ultimate (highly
adaptable!) recipe that will impress everyone at your next
cookout, I ate a lot of steak—11 steaks in 3 days, to be
exact. And good news: I found it’s not all that complicated
to perfect after you get the basics down. So, take a deep
breath, double-click your tongs, and fire up those flames.
BEGIN YOUR STEAK JOURNEY…
CHOOSE YOUR CUT

Here, our three favorites for grilling.
NEED A
RIBEYE $$$ FLANK $$$ FLAT IRON $$$

Marinade?
Very tender, with rich, Leaner, wider, and Boldly flavored, Leaner cuts do—and this
buttery flavor. Get it 1½" kinda tough, with surprisingly tender one will help tenderize too.
thick, so it has time to awesome flavor. (second only to
Combine ¼ c. extra-virgin olive
take on a crust and cook Marinade essential. filet mignon!), and
through, and trim excess Great for serving affordable. Marinade oil, 2 tbsp. soy sauce, 1 tbsp. honey,
fat before grilling. family-style. highly recommended. juice and zest of 1 lime, ¼ c. freshly
5 to 7 min. per side 5 min. per side 6 min. per side chopped cilantro, and 2 cloves minced
for medium for medium for medium garlic. Pour over steak and marinate
in fridge for at least 20 minutes,
preferably 2 hours.
TAKE ITS
shrinking too much.) If you used
Best-Ever a marinade, pat steak dry. Brush
Grilled Steak both sides of steak with canola oil
TIME TO COOK!
and season generously with salt

and pepper.
1 steak, of your choice, at
Temperature 1
room temperature
tbsp. canola oil
Grill steak over direct flames
until well charred with grill marks,
Never guess again: at least 4 minutes depending on
Kosher salt
If you really want to cut and thickness. Flip and grill until
Freshly ground black
ensure your steak desired doneness is reached, 140°
pepper
is cooked just right for medium.
every time, use a meat Transfer to a cutting board or
thermometer. Heat grill to high heat. (Get it platter and let rest at least 10 min-
OUR PICK Taylor Precision Products
hot hot—it’ll keep the meat from utes before slicing against the grain.
Digital Thermometer, $11,
amazon.com.
ERIK BERNSTEIN. FOOD ST YLING:
HOW DO YOU
LIKE IT?
SIMON ANDREWS.
RARE MEDIUM-RARE MEDIUM

Bright red center Pinkish-red center Pink center
Will feel very soft Will feel slightly firm Will feel springy and
Forty degrees of and have browning and have a little sear have a solid sear
doneness.
120˚ 130˚ 140˚

FINISH WITH...
COWBOY BUTTER
We call this sauce “liquid gold” in Butter is the
the Delish kitchen. best dunker;
it rounds out
MAKE S 1 CU P TOTAL TI M E 10 M I N the beef’s
bold flavor.
In a small bowl, combine 1 c. melted butter, juice
of 1⁄2 lemon, 2 cloves minced garlic, 1 minced small
shallot, 2 tbsp. Dijon mustard, 1 tbsp. prepared
horseradish, 1⁄4 tsp. paprika, and a pinch of cayenne.
Whisk to combine. Stir in 2 tbsp. freshly chopped
parsley, 1 tbsp. freshly chopped chives, and 2 tsp.
fresh thyme, and season with salt and pepper.
Please,
No More Shaming
Your beef is not my problem.
STEAK-SHAMING HAS luxury. If you want to treat

no place at my dinner yourself once in a while,
table because it’s rooted in I say go for it. Throw in
superiority: My opinion is some foie gras if you want.
better than yours. Enjoy yourself. No matter
Letting it Steak is an easy target— its form, eat and don’t feel
rest is hard it’s bad for your health, it’s guilty about it.
work—but bad for the environment, Whenever I throw a din-
so worth it!
shame, shame, shame. And, ner party, there’s always
look, I don’t think anyone a vegetarian, so I create a
disagrees that eating a vegetarian dish—and a good
24-ounce steak is not great one at that. Funny, though:
ILLUSTR ATIONS BY AIMEE DAVID.
for you or the environment. When vegetarians have

It’s also not great for you or dinner parties, they don’t
the environment to get on a feel the need to serve an
plane and go to Hawaii, but obligatory steak. I try not to
MEDIUM-WELL WELL DONE we do it because it’s fun, shame them.
Mostly brown center Brown center and we’re humans, and we — E DWAR D LE E, chef,
Will have a subtle Will feel tight (no give) work hard, and we deserve restaurateur, and author of
Buttermilk Graf fiti, as told
spring and dark sear and look very dark little joys in life. to Ryan D’Agostino
That’s key: Even as a
chef, it’s not like I’m eating
WATCH US MAKE THIS
Wagyu every night. STEAK AT DELISH.COM/
Steak is a splurge. It’s a GRILLED-STEAK
150˚ 160˚
Even steak-and-potato
lovers will approve
of these veggie mains.
T
HOT IP!
Keep the
caulifl ower’s core
intact when slicing
these “steaks.”
Chipotle Tofu & If some break into
florets, grill them on
Pineapple Skewers foil or in a pan.
S E RV E S 4
TOTAL TI M E 1 H R 40 M I N
1 lb. firm or extra-firm tofu,

drained and cut into 1" cubes
3 dried guajillo chiles, stems
and seeds removed, torn into
small pieces
1 c. boiling water
½ medium white onion, roughly
chopped
¼ c. white vinegar
4 cloves garlic
1 tbsp. annatto paste (also called
achiote paste)
1 chopped chipotle chile in adobo
sauce (2½ tsp., from 1 can)
2 tsp. dried oregano
1½ tsp. granulated sugar
¼ c. extra-virgin olive oil
3 c. pineapple chunks (cut into
1" cubes)
Lime wedges, for serving
Arrange tofu on a paper towel-lined

rimmed baking sheet, then place more
paper towels on top of tofu. Top with
another baking sheet, weighed down
with a heavy skillet or cookbooks. Let
drain at least 30 minutes.
Meanwhile, in a medium heatproof
bowl, cover guajillo chiles with boiling
water and soak 15 minutes. Drain, Thai-Inspired
reserving a few tablespoons of liquid. Grilled Cauliflower Steaks
In a blender, puree drained chiles,
onion, vinegar, garlic, annatto paste,
chipotle chile, oregano, and sugar, 1 large head cauliflower, outer Heat grill to medium. Place
thinning with reserved liquid if necessary. leaves removed, stem trimmed cauliflower stem-side down on
In a large skillet over medium heat, 1 tbsp. extra-virgin olive oil cutting board and cut into 1" thick
add oil. Add pureed chile mixture and Kosher salt “steaks.” Rub oil all over and season
cook, stirring, until thick, 5 minutes. Pour Freshly ground black pepper both sides with salt and pepper.
into shallow baking dish and add drained ¼ c. freshly chopped cilantro Grill cauliflower 8 minutes per side,
tofu, tossing to coat. Let marinate at 1 shallot, finely diced covered, until charred and tender.
least 30 minutes. 1 clove garlic, minced
Meanwhile, in a small bowl, stir
1 tbsp. brown sugar
Thread tofu and pineapple on together cilantro, shallot, garlic,
1 tbsp. fish sauce (or soy sauce)
skewers, reserving extra marinade. brown sugar, fish sauce, red pepper
½ tsp. crushed red pepper flakes
Heat grill to medium. Grill skewers, flakes, and lime juice and zest.
Juice and zest of 1 lime
turning every few minutes, until tofu is Transfer grilled cauliflower
ANDREW BUI (2).
¼ c. chopped salted peanuts

golden and pineapple is lightly charred, to platter, spoon over sauce, and
10 minutes total. Serve with lime sprinkle with peanuts.
wedges and extra marinade as salsa. — MYO QU I N N
— L AU RA R E G E
Eggplant Steak Frites with
Chimichurri
FOR THE CHIMICHURRI can meld while cooking eggplant steaks

11⁄4 c. packed fresh parsley leaves and frites.
3 tbsp. packed fresh Generously season both sides
oregano leaves of eggplant slices with salt (about
2 cloves garlic, chopped 1½ teaspoons). Arrange eggplant on
1⁄3 c. extra-virgin olive oil a wire rack set over a rimmed baking
1⁄4 c. red-wine vinegar sheet and let drain for 30 minutes. Rinse
1⁄2 tsp. red pepper flakes eggplant and pat dry. Brush both sides
Kosher salt of eggplant with 2 tablespoons oil and
FOR THE EGGPLANT “STEAK” season with salt and pepper.
1 large eggplant (about Meanwhile, place potatoes in a large
1½ lbs.), trimmed, sliced pot and add enough cold water to cover
lengthwise ¼" thick by 1". Season the water with 1 teaspoon
11⁄2 tsp. kosher salt salt and bring to a boil. Reduce heat to
2 tbsp. extra-virgin olive oil medium and simmer until potatoes are
Freshly ground black pepper just tender, about 5 minutes. Drain and
FOR THE FRITES transfer potatoes to a large bowl; pat dry
4 medium russet potatoes, and toss with 2 tablespoons oil.
scrubbed and cut into Grill vegetables: Preheat grill or grill
½" wedges pan to medium-high. Grill eggplant and
1 tsp. kosher salt potatoes, turning halfway through, until
2 tbsp. extra-virgin olive oil golden and tender, about 5 minutes
for the potatoes and 8 minutes for the
eggplant, transferring vegetables to a
Make chimichurri: In a mini food
platter or plate as they are done. Season
processor, pulse parsley, oregano,
potatoes with salt.
and garlic until finely chopped. Scrape
herb mixture into a small bowl and Serve eggplant steaks and frites with
stir in oil, vinegar, red pepper flakes, a generous dollop of chimichurri.
and season with salt. Let sit so flavors — L AU RA R E G E
For the ultimate

steak-like texture,
don’t skip salting
the eggplant!
It’ll help soak up
the vegetable’s
moisture.
SUZANNE CLEMENTS.
MMER
SU
GRILLING
IS
SUE
The cast-iron skillet is
a camping essential.
Its versatility and
even heating mean
you can whip up
breakfast, dinner,
happy hour snacks,
and dessert.
EMILY HL AVAC GREEN. FOOD ST YLING: JORDAN WISNIEWSKI.
45
OVER A
WILL CHANGE
Our ultimate guide to embracing an

open flame, whether in the backcountry
or your backyard.
W
HENEVER I’M ASKED what my perfect meal
is, my brain races straight to the 2005 Boy
Scout Camporee. I see prepubescent me biting
into that greasy hot dog, covered in the neon
of yellow mustard, soaked in the smoke of a
wet-wood fire (it was winter), all cradled delicately in my
hand-me-down gloves. That hot dog. That is what I’d like
to leave the world with.
After an afternoon of stomping around in hiking boots
bought to “grow into,” it was time to eat. Following the
kid-next-to-me’s lead, I rummaged a used stick in the
bed of coals, burning off leftover bits of pork and beef,
mounted my dog, and began spinning it above the flames.
I sat and waited.
I was as close as I’d ever been to actually being that
Western explorer, my great-great grandmother in
Ireland, or whatever swamp creature we all descended
from, staring into the fire—as captivated by the flames
as any of us are today by our phones—waiting patiently,
or impatiently, for its magical transformation of meat
into meal. And all of them, like me, cursing the changing
wind that blew smoke into their eyes.
GET T Y IMAGES.
Over a Campfire
“THERE CAN BE TOO MANY

COOKS IN THE KITCHEN,
It’s that timelessness that
BUT THERE’S
brings me back again and again
to my fi repit. At least once a
month, when I feel the stir that
ALWAYS ROOM
says, Get outside—when I need
to be reminded what “cooking”
really means—I’ll hike a few
AROUND THE
miles to my favorite overnight
camping spot or, more often
than not, simply head out to
CAMPFIRE.”
my backyard. I lug my cast-
iron Dutch oven from under
the stove, toss it in the raggedy dog before, or if losing the feeling in my feet and reaching into a frozen food aisle,
fi repit, and call up a few friends. fi ngertips from the cold had made me a husky- to truly make a meal. What
There can be too many cooks in sized culinary daredevil, tasting more intensely it feels like to smell sizzling
the kitchen, but there’s always than ever. grease, the sweet aroma of
room around the campfi re. This is good. caramelized vegetables, and the
Without the sterile blue flame Sometimes, though, it doesn’t taste good—the smoke of wood grown 50 feet
of the gas burners, the pings, lamb braised for too long, the potatoes burnt away. The food is just the fi nal
hums, and whirs of the kitchen, on one side. But the meal is never ruined. Sure, product of a process.
I can let the afternoon coast I pursue the rush of absolutely nailing that perfect I slow down and enjoy the
while I kneel in front of a fi re, medium rare or crispy char, but I don’t always drip of time, soothed by the
bidding it, begging it, to turn get it, and that’s OK—reassuring, even. primal satisfaction of a dancing
whatever piece of meat I have Cooking over an open fire, just once, will fi re. I watch the log transform
into something worthy, as my help you better enjoy it all: cooking, eating, into coal and coal to ash. I meet
monkey brain speaks out, Yes. walking through the grocery store, the world. the eye of a friend I’ve known
This is good. It makes you realize you are not, in fact, just a for more than a decade, the
I’m always reminded of that creature of convenience, but one who still relies stranger I fi nally have plenty of
Boy Scout campout. That fi rst on the slow processes of life. Plants growing, time to talk to, and the girlfriend
bite that made me question if I animals aging, and heat slowly transforming I’m trying to impress. And
had ever even experienced a hot it all. You’ll understand what it takes, beyond it’s good. —JAM E S LYN C H
BE
THE ST
CAMPFIRE COOKWARE CAST-IRON SKILLET COMPACT GRATE

The great outdoors This is the workhorse. Yes, it’s With foldable legs and a heavy-
flameproof, but avoid duty steel cooking surface, this
call for some placing it directly on the fire turns any backyard or campground
grade-A equipment. or the food will burn. firepit into an outdoor kitchen.
BY ALEXIS MORILLO
Camp Chef Cast Iron Skillet Camp Chef Lumberjack
$22, campchef.com $39, walmart.com
BUILD A LEARN THE BASICS
PROPER New to cooking with fire? The best friends
COOKING FIRE
behind the wildly popular TikTok account
@menwiththepot, Slawek Kalkraut and Krzysztof
Szymanski—who make epic food in the
No big flames here:
“Hot coals will give your backwoods of Ireland—share their top tips.
food nice smoky flavor, BY JUSTIN SULLIVAN
without blackening it,”
says Dylan Eyers of Eat
Wild. Here, his key steps. START IN YOUR BACKYARD.
Get comfortable cooking over an open flame in
a familiar environment, where you have access to plenty
of tools and ingredients. All you need is a steel grate.*
*Before lighting up, check your local laws.
Some places have restrictions on backyard fires.
MISSING A TOOL?
1. Form super- 2. Lay two super- MAKE ONE!
dry twigs into dry sticks (1" max Packing a kitchen’s worth of tools into
a thick, tight in diameter) parallel the outdoors is impossible. So, look
tinder bundle. over the lit tinder. around. Need a steak tenderizer? Use
Hold it upright, Feed in more sticks a stone. A spit? Grab a stick.
light the bottom, parallel as they burn
and place on to create surface area
CAST IRON
(TRY NOT TO)
ground. for flames to catch.
IS KING.
Other than ADD FUEL
TO THE FIRE.
a sharp knife,
a cast-iron pan or
pot is essential.
ILLUSTR ATIONS BY SAR AH CENICEROS.
It’s durable, Cooking fires can be quite small. If your food is

retains heat taking forever to cook, it most likely needs to
beautifully, and get closer to the hot coals. Adjust your grate and
3. Once you 4. Suspend a grate
is easy to clean. then assess.
have coals, across the rocks—
set up two flat you’re ready to
rocks (6"-ish
tall) parallel near
cook! Control temp
by adjusting grate’s
LEAVE NO TRACE.
Only cook in specified campfire areas and pack out all
the fire. Use a position to coals, trash (including the oft-forgotten small stuff like bottle
stick to shuffle in or adding more. caps and wrappers) and food scraps. Remember to
some coals. —J L completely douse your fire with water and mix any ashes
and extinguished embers with soil.
DUTCH OVEN PORTABLE GRATE LIGHTWEIGHT PAN

For skillet graduates. Place this The steel frame adjusts to two The handle of this nonstick
(heavy!) legged cast-iron pot in different heights, collapses carbon steel frying pan
the coals, which can also sit on the completely flat, and even rolls folds up so you can comfortably
rimmed lid for added heat. up for easy stowing. stuff it in your backpack.
Lodge Camp Dutch Oven Wolf and Grizzly Compact Grill Ozark Trail Steel Frying Pan
$55, lodgecastiron.com $105, wolfandgrizzly.com $9, walmart.com
Over a Campfire
Maple Chorizo
Breakfast Skillet
SERVES 2 TO 4 TOTAL TIME 30 MIN
If you thought maple syrup-drenched

bacon was good, wait until you try
maple chorizo. The smoky-sweet
combo will haunt your dreams.
2 tbsp. extra-virgin olive oil

1½ lb. potatoes, scrubbed clean
and diced into ½" pieces
Kosher salt
1 large bell pepper, chopped
1 medium yellow onion, chopped
8 oz. cured (not fresh) Spanish
chorizo, diced
2 tbsp. maple syrup
4 to 6 large eggs
Sliced green onions, for garnish
Place a grate and large cast-iron

skillet over a campfire and preheat
15 minutes. Heat oil in skillet, then add
potatoes in an even layer. Season with
salt and pepper and cook, undisturbed,
until golden and crispy on one side, 3 to
4 minutes.
Caprese Brie
Stir in peppers, onions, chorizo,
and maple syrup. Cook, stirring Like baked Brie, but way more fun. Use the biggest wheel you
occasionally, until potatoes are tender, can find, then top it with all the garlicky tomato goodness.
EMILY HL AVAC GREEN. FOOD ST YLING: JORDAN WISNIEWSKI (2).
10 to 12 minutes.
1½ c. halved cherry tomatoes minutes. Meanwhile, in a large bowl,
Use a spoon to make wells in mixture.
3 cloves garlic, minced combine tomatoes and garlic, then toss
Crack an egg into each well and season
1⁄3 c. extra-virgin olive oil with oil. Season with salt, pepper, and
with salt and pepper. Cover skillet with
Kosher salt red pepper flakes.
foil (or a lid) and cook until eggs are done
Freshly ground black pepper Place Brie in skillet and top with
to your liking, 3 to 4 minutes.
Pinch crushed red pepper tomato mixture.
Garnish with green onions and season flakes
with more black pepper before serving. Cook over campfire until Brie is
1 large wheel Brie
— GAB R I E LL A VI G O R EAUX melty, about 20 minutes. (Just because
Balsamic glaze, for drizzling
the Brie isn’t oozing doesn’t mean it’s
¼ c. thinly sliced basil, for garnish
not hot and ready. To test, poke sides
Toasted baguette slices,
of the wheel with a knife to see if
for serving
cheese has melted inside.)
BONUS! Drizzle with balsamic glaze and

These recipes also
Place a grate and large cast-iron garnish with basil. Serve with baguette
work on a grill. skillet over a campfire and preheat 10 slices. — L AU R E N M IYAS H I R O
Loaded Nachos
We apologize to many a camping trip

for not thinking of this idea sooner.
Thanks to a handful of canned goods,
these come together almost instantly.
1 (11-oz.) bag tortilla chips

1½ c. shredded Mexican
cheese blend
1 (15-oz.) can pinto beans,
drained
1 (15-oz.) can whole kernel sweet
corn, drained
1 (4-oz.) can diced green chiles
1 (11-oz.) can pickled jalapeño
slices
½ c. queso fresco or cotija cheese
1 avocado, diced
FOR TOPPING
Sour cream
Thinly sliced green onions
Freshly chopped cilantro
Thinly sliced radishes
Skillet Beer Cheese

S E RV E S 8 TOTAL TI M E 20 M I N Place a grate over a campfire. In
a large cast-iron skillet, add about
One of our top hall of famers, this dip will get any
half the tortilla chips and sprinkle with
campground party started. Best served with toasted EMILY HL AVAC GREEN. FOOD ST YLING: JORDAN WISNIEWSKI (2).
½ cup shredded cheese.
baguette, good company, and a cold one.
Add 1⁄3 of the beans, 1⁄3 of the corn,
3 c. shredded cheddar Place a grate over a campfire. In a and 1⁄3 of the diced green chiles. Repeat
1 (8-oz.) block cream cheese, large cast-iron skillet, add cheddar, twice and top with jalapeño slices.
softened cream cheese, garlic, chives, and beer Cover skillet loosely with foil (or a lid)
2 cloves garlic, minced and season with salt and cayenne. Cover and cook over campfire until cheese is
1 tbsp. freshly chopped chives with foil. melty, 5 to 10 minutes.
1 c. lager beer Cook over campfire until melty, about Top with queso fresco, avocado, and
Kosher salt 15 minutes. Serve with baguette slices. desired toppings.
Pinch of cayenne pepper — LI N D SAY F U N STO N — GAB R I E LL A VI G O R EAUX
Toasted baguette slices,
for serving
BONUS!
These recipes also
work on a grill.
Over a Campfire
T
HOT IP!
If you want to
skip heavy
cast iron, you can
also make these
in a disposable
aluminum pan.
T
HOT IP!
Change up this
cobbler with
your favorite fruit
(6 cups total).
We love raspberry-
plum, cherry,
and apple.
EMILY HL AVAC GREEN. FOOD ST YLING: OLIVIA MACK M c COOL /SAR AH L AIRD.
Over a Campfire
Berry-Peach
Cobbler
You can cobbler over a fire—and it

even browns like the real thing.
Stupid-easy to prep, this bubbling
fruit skillet is impossible to mess up.
FOR THE BERRY-PEACH FILLING

3 c. sliced peaches
2 c. raspberries
1 c. blackberries
¾ c. granulated sugar
3 tbsp. cornstarch
Juice and zest of ½ lemon
1 tsp. pure vanilla extract
Pinch kosher salt
FOR TOPPING
1 c. all-purpose flour
2 tbsp. granulated sugar, plus
more for topping
2 tsp. baking powder
¼ tsp. kosher salt
½ c. (1 stick) butter, cold, cut into
½" pieces
½ c. buttermilk
Ice cream, for serving, optional
Place a grate over a campfire. In a

large cast-iron skillet, toss together all
filling ingredients.
In a medium bowl, whisk together
flour, sugar, baking powder, and salt.
Using your hands, incorporate butter
into flour mixture until it comes together
in pea-size clumps. Add buttermilk and
vanilla and stir until just combined.
Top fruit with biscuit mixture and
sprinkle with more sugar. Cover skillet
with foil (or lid).
Cook over campfire until biscuit
mixture is cooked through and fruit is
bubbling, 20 minutes.
Serve warm with ice cream, if desired.
—MAKINZE G O R E
BO N U S! This recipe also works

on a grill.
HUSK OR NO HUSK?
If you grill with the husk on
(it helps trap steam), you need
ANDREW BUI.
to first remove the silk. Our

preference? Skip the fuss
and shuck it completely, then
grill for 10-ish minutes.
57
Heat grill to medium-high and oil
Grilled Panzanella the grate. Brush bread, zucchini, and
S E RV E S 4 TO 6 onion all over with oil and season
TOTAL TI M E 25 M I N with salt and pepper.
Grill bread and veggies until bread
¼ c. extra-virgin olive oil, plus
GRILLED PANZANELL A: ANDREW BUI. GRILLED CORN SAL AD: ERIK BERNSTEIN.
is lightly charred and toasted, 30
more for brushing and oiling
seconds to 1 minute per side, and
grate
zucchini and onion are lightly charred
2 (¾" thick) slices country bread
and crisp-tender, 3 minutes per side.
1 medium zucchini or summer
squash, halved Transfer grilled bread, zucchini,
½ large red onion, and onion to a work surface. Rub
cut into 4 wedges garlic on both cut sides of the bread,
Kosher salt then let everything cool slightly.
Freshly ground black pepper Cut bread into bite-size cubes,
1 clove garlic, halved thinly slice zucchini crosswise, and
2 tbsp. red-wine vinegar chop onion.
4 c. diced mixed tomatoes (such In a large bowl, whisk together oil
as heirloom, vine-ripened, and the vinegar, then season with
cherry, and grape) salt and pepper. Add bread cubes,
1 c. cubed fresh mozzarella zucchini, onion, tomatoes, mozzarella,
½ c. packed fresh basil leaves, and basil. Toss to combine and drizzle
torn into bite-size pieces with balsamic glaze before serving.
Balsamic glaze, for drizzling — L AU RA R E G E
Sides & Salads
Heat grill to medium-high. Brush

Grilled Corn Salad corn with 2 tablespoons oil and
S E RV E S 6 TOTAL TI M E 30 M I N season with salt.
Grill corn until kernels begin to
5 ears yellow corn, husks removed char, 8 minutes. Let cool slightly,
¼ c. plus 2 tbsp. extra-virgin olive
then slice the kernels off the cob.
oil, divided
Kosher salt In a large bowl combine corn,
1 ripe avocado, chopped avocado, tomatoes, onion, and basil.
1 c. quartered grape tomatoes In a medium bowl, whisk
½ red onion, finely chopped together remaining ¼ cup oil, lime
2 tbsp. sliced fresh basil juice, garlic, and red pepper flakes
1⁄3 c. lime juice and season with salt. Pour dressing
1 clove garlic, minced over corn mixture and stir until
1 tsp. red pepper flakes ingredients are fully coated.
— LE NA AB RAHAM
T
HOT IP!
This salad is also
amazing spooned
over grilled steak,
tossed with
pasta, or served
straight with
tortilla chips.
Sides & Salads
To save time,
substitute your
favorite store-
bought chili oil
or chili crisp!
CHILI OIL SMASHED CUCUMBERS: JOEL GOLDBERG. MEDITERR ANEAN CHICKPEA SAL AD: PARKER FEIERBACH. XIE: ALLIE HOLLOWAY.
Chili Oil–Smashed Cucumbers
FOR THE CHILI OIL FOR THE CUCUMBERS

the spices, letting it sizzle through
½ c. canola oil 6 Persian cucumbers evenly, streaming gradually and carefully
1" piece fresh ginger, minced 3 cloves garlic, grated to control the overflow. Whisk to
3 cloves garlic, minced 1 tbsp. toasted sesame oil incorporate fully and let cool completely.
3 tbsp. ground chilies ½ tsp. MSG
Prepare cucumbers: Cut each
2 tsp. ground Sichuan Kosher salt
cucumber into three pieces, then use the
peppercorns
flat size of a knife to smash each piece
1 tbsp. white sesame seeds
Make chili oil: In a small pot, heat into two craggy halves.
½ tsp. MSG
oil until starting to smoke, then remove In a large bowl, toss smashed
¼ tsp. kosher salt
from heat. cucumbers with 2 tablespoons of the
Meanwhile, in a medium heatproof chili oil, garlic, sesame oil, and MSG until
bowl or jar, stir together all other chili evenly combined, then season with salt
oil ingredients. Slowly pour hot oil over to taste.
Mediterranean
Chickpea Salad
S E RV E S 6
FOR THE SALAD

2 (15-oz.) cans chickpeas,
drained and rinsed
1 medium cucumber, chopped
1 bell pepper, chopped
1⁄2 red onion, thinly sliced
1⁄2 c. chopped kalamata olives
1⁄2 c. crumbled feta
Kosher salt
FOR LEMON-PARSLEY VINAIGRETTE

1⁄2 c. extra-virgin olive oil
1⁄4 c. white-wine vinegar
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
1⁄4 tsp. red pepper flakes
Kosher salt
Make salad: In a large bowl, toss

together chickpeas, cucumber, bell
pepper, red onion, olives, and feta.
Season with salt and pepper.
Make vinaigrette: In a jar fitted with
a lid, combine olive oil, vinegar, lemon
juice, parsley, and red pepper flakes.
Close the jar and shake until emulsified,
then season with salt and pepper.
Dress salad with vinaigrette just
before serving.
– MAKI N Z E G O R E
Sides & Snacks
T
HOT IP!
Patti also likes to
shape these
into four larger
patties for a
more substantial
dinner.
WITH DECADES’ WORTH of hit songs, Patti LaBelle
is internationally celebrated as a powerhouse singer.
But if you have a penchant for soul food, you likely
also know her as a pie-slinger, and the author of four
popular cookbooks. “I think every morning when
I wake up, What am I going to have for dinner?
And who am I going to feed?” she says.
During the summer, LaBelle’s cookouts are the
place to be. Delicious food is a given—and also “card
games, dancing in the house and around the pool,
and just showing up, and showing off, and having
more fun than humans could possibly imagine.” Her
go-to dish: these Lobster-Shrimp Cakes with lemon
aioli, a recipe she swears is so easy anyone can make it. Plus, “you
don’t have to spend too much time over the stove,” she says, “so it’s perfect
for summertime!” Count us in. —DAN I E LLE HAR LI N G
Lobster-Shrimp Cakes
S E RV E S 4 TO 6 TOTAL TI M E 1 H R
FOR THE LEMON AIOLI Make cakes: Finely dice lobster claw
1 c. mayonnaise meat and set aside. Fill a large bowl with
Juice and zest of 1 lemon water and ice cubes and set aside.
1 clove garlic, minced Add ½ cup water to a large skillet and
Fine sea salt bring to a boil; reduce to simmer and
Freshly ground black pepper add shrimp. Steam, covered, until shrimp
Habanero pepper or hot pepper, are pink, 3 to 4 minutes, then transfer to
LIFT EVERY VOICE thinly sliced, optional
is an uplifting
ice bath. Drain thoroughly. Peel, devein,
collection of FOR THE CAKES and dice shrimp into small pieces.
interviews with the 1 dozen steamed lobster claws In a large bowl, combine diced lobster
oldest generation ½ c. water
of Black Americans and shrimp, eggs, panko, seasoned salt,
BRIT TANY CONERLY. L A BELLE: WHITNEY THOMAS.
about their lives, 1 dozen (about 1⁄2 lb.) extra- pepper, and 1⁄4 cup lemon aioli. Mix until
their experiences, large shrimp in the shell firm enough to form into small patties,
and the wisdom that 2 large eggs, lightly whisked about 2" to 3" in diameter and slightly
can carry all of us 1 c. gluten-free panko bread
to a better future. mounded in the center.
crumbs
The 54 fascinating In a large skillet over medium-high
individuals 1 tsp. seasoned salt
heat, heat oil. Add patties in batches
include civil rights 1 tsp. freshly ground black pepper
activists, hometown and cook until lightly golden and
1⁄3 c. neutral oil
heroes, celebrities, crisp, 3 minutes per side. Repeat with
and many others. remaining patties. Serve immediately
ORDER AT Make lemon aioli: In a small bowl, with remaining lemon aioli.
OPRAHDAILY.COM/ whisk together mayonnaise, lemon juice
LIFTEVERYVOICEBOOK Adapted from the new 20th-anniversary
OR WHEREVER and zest, and garlic. Season with salt and edition of Patti’s cookbook, LaBelle
BOOKS ARE SOLD. pepper. Add habanero, if using. Cuisine: Recipes to Sing About.
WE’RE OBSESSED
NANDO’S
PERI-PERI SAUCE
From the cult favorite South
African restaurant chain,
this comes in varying degrees
FAVE CURLY
of heat so you can choose Arby’s
your own fiery adventure.
$5, NAN D OS PE R I PE R I.CO M .
FAVE CRINKLE CUT

McCain
BROOKLYN DELHI
MANGO CHUTNEY
Delicately spiced, this mango–
golden raisin mixture provides
nice sweetness to salty fries.
$12, B R OO KLYN D E LH I.CO M .
We tasted our way

through dozens of
store-bought fries
and dipping sauces
to create this
incredible spread.
BY LENA ABRAHAM
Sides & Snacks
KIKKOMAN
WASABI SAUCE
This creamy,
piquant condiment is
perfect for cutting
through greasier or
FAVE STEAK CUT thick-cut steak fries.
$4, KI KKO MAN
Ore-Ida U SA .CO M .
SIR KENSINGTON’S
CHIPOTLE MAYO
Silky smooth, smoky, and with
just a hint of heat, this is
an undeniable crowd-pleaser.
$6, S I R KE N S I N GTO N S.CO M .
FAVE SWEET POTATO

Alexia
MAILLE HONEY DIJON

Honey mustard is a must, and
you can’t go wrong with this
well-balanced, tangy classic.
$5, U S.MAI LLE .CO M .
FAVE FAST-FOOD STYLE

Trader Joe’s
ERIK BERNSTEIN.
Sides & Snacks
T
HOT IP!
Keep skinny
vegetables from
falling between grill
grates: Lay down
heavy-duty
foil before placing
veggies on top.
Some veggies get so much

better with a little char.
Chili-Garlic
Green Beans
Heat grill to medium-high. In a large

bowl, whisk together 3 tbsp. extra-virgin
olive oil, 2 tbsp. low-sodium soy sauce,
1 tbsp. chili-garlic sauce, 2 tsp. honey,
and a pinch of red pepper flakes, then
add 1 lb. green beans and toss to coat.
Season with salt. Place green beans
on grill perpendicular to grates. Cook
until charred all over, about 7 minutes
total. Garnish with sesame seeds,
thinly sliced green onions, and roasted
chopped peanuts before serving.
Balsamic
Mushrooms
In a large bowl, whisk together

1⁄4 c. balsamic vinegar, 2 tbsp. low-
sodium soy sauce, and 2 minced cloves
garlic. Season with freshly ground black
pepper. Add 1 lb. cremini mushrooms,
sliced 1⁄2" thick, and marinate 20
minutes. While mushrooms marinate,
presoak wooden skewers. Heat grill
to medium-high. Skewer mushrooms
and grill until charred, 2 to 3 minutes per
side. Garnish with freshly chopped
parsley. — LI N D SAY F U N STO N
Garlic-Herb
Potatoes
S E RV E S 4 TO 6
Bring a large pot of salted water to

a boil. Add 4 large russet potatoes and
cook until just tender, 5 to 7 minutes.
Drain and let cool slightly. Heat grill
to medium-high and oil grates. In a large
bowl, mix together 2 tsp. garlic
powder, 1 tsp. kosher salt, and 1 tsp.
freshly ground black pepper, then
stir in 1⁄2 c. extra-virgin olive oil. Add
potatoes and toss gently to coat.
Remove potatoes from oil, reserving
PARKER FEIERBACH (3).
excess oil. Grill potatoes, flipping

once, until golden, about 5 minutes.
Add 2 tbsp. freshly chopped
parsley to reserved oil mixture, then
return potatoes to mixture and toss
until coated. —ALI S L AG LE
MMER
SU
GRILLING
IS
SUE
WE SOURS
The only beer we’re sipping this
summer? Sours. Light, crisp,
not at all bitter, and with a little
funk, they go great with just
SUZANNE CLEMENTS.
about everything at a cookout—

especially a big juicy burger.
69
FUN WAYS
4 WI TH
Lemonade
Whether you’re using store-bought
or homemade, you’ll be
sipping on these all summer.
SPIKED SPARKLING BASIL LEMONADE: JOEL GOLDBERG, ARNOLD PALMER: EMILY HL AVAC GREEN.
Spiked Sparkling refrigerate, then infuse for at least 6
hours, or up to 12 hours, shaking the jar
Basil Lemonade occasionally.
S E RV E S 2 Make basil sugar: In a (preferably small)

TOTAL TI M E 6 H R 10 M I N food processor, combine sugar and remaining
Basil-infused vodka? Sign us up. This basil. Pulse until basil is chopped into small,
brings out the sweetness of the herb uniform pieces and sugar is pale green.
and turns the spirit a vibrant green. Strain vodka into a glass measuring
cup, squeezing basil leaves to release any
9 large basil leaves, divided remaining liquid.
4 oz. vodka Rim glasses: Pour basil sugar onto a
¼ c. granulated sugar
small, shallow plate. Fill another shallow
1 c. lemonade
plate with water until ¼" deep. Dip the
Ice
rim of each glass first in water, then in
Seltzer
basil sugar.
Lemon slices, for garnish
Divide basil vodka between glasses,
then add ½ cup lemonade to each. Fill
Infuse vodka: Tear 5 basil leaves into glasses with ice cubes and top with seltzer.
small pieces and place into a small glass Garnish with lemon slices.
jar with vodka. Seal tightly and shake, — LE NA AB RAHAM
Refreshers
2
Perfect Arnold Palmers
Named after the pro golfer of the same name, this drink is best enjoyed on a hot
summer day, especially when topped off with cooling fresh mint.
4 c. water In a medium pot over medium-high

1⁄3 c. honey heat, bring water to a boil. Add honey
5 black tea bags and stir to dissolve. Turn off the heat and
4 c. lemonade add tea bags. Let steep 5 minutes. Cool
Ice to room temperature.
Fresh mint In a large pitcher, combine tea and
Lemon wedges lemonade. Pour into glasses over ice and
garnish with mint and lemon wedges.
— MAKI N Z E G O R E
Refreshers
ME TO TRY
TI
HOMEMADE
LEMONADE
Nothing beats
fresh squeezed.
Don’t toss the
leftover blueberry
syrup! Stir a little
into seltzer or iced
tea or spoon it over
plain yogurt or
vanilla ice cream.
3 1. In a small pot over medium

heat, bring 1 cup water and
3⁄4 cup granulated sugar to a
boil, stirring to dissolve sugar.
Blueberry Lemonade Margaritas

Don’t stress when you see the words “simple syrup”: This gorgeous
blueberry mixture takes just 5 minutes to whip up.
FOR THE SYRUP water; stir until sugar has dissolved.

¼ c. granulated sugar Add blueberries and lime zest
¼ c. water and bring to a boil. Reduce heat and 2. Let boil 2 minutes, then let
1⁄2 c. blueberries cool to room temperature.
simmer mixture until blueberries
Zest of 1⁄2 lime have burst, about 5 minutes. Remove
FOR THE MARGARITAS from heat and let cool 10 minutes,
2 tbsp. granulated sugar then strain mixture into a clean jar.
2 tbsp. kosher salt Let cool completely.
Lemon slices, for rimming Rim glasses: On a small plate, stir
glasses and garnish together sugar and salt. Rim each
8 oz. silver tequila glass with a lemon slice, then dip in
4 oz. triple sec sugar-salt mixture.
1 c. lemonade Make margaritas: Divide tequila,
Ice triple sec, and lemonade among
Blueberries, for garnish glasses. Fill glasses with ice, then top 3. Combine simple syrup,
2 cups water, and 3⁄4 cup
with blueberry syrup as desired.
freshly squeezed lemon juice
Make syrup: In a medium saucepan Garnish with a lemon slice and (about 6 large lemons) in a
over medium heat, combine sugar and blueberries. — LE NA AB RAHAM pitcher. Refrigerate until cold.
BLUEBERRY LEMONADE MARGARITAS: EMILY HLAVAC GREEN. WHIPPED LEMONADE: JOEL GOLDBERG. ILLUSTRATIONS: SARAH CENICEROS.
4
Whipped
Lemonade
For Lemon
SERVES 4 TOTAL TIME 10 MIN
Drop vibes,
add 3⁄4 c. vodka Sweetened condensed milk pushes
+ 1⁄4 c. triple this into milkshake territory, and we’re
sec before
not complaining.
blending!
1 c. lemonade
½ c. sweetened condensed
milk
Juice of 1 lemon
4 c. ice
Lemon wedges, for garnish
Combine lemonade, condensed

milk, lemon juice, and ice in a blender
and blend until smooth and creamy.
(For a thicker drink, add more ice.)
Divide among glasses and garnish
with lemon wedges. —MAKINZE G O R E
T
HOT IP!
No citrus peeler?
Use a Y-peeler
to create 2" pieces
of rind, then thinly
slice into strips.
Yes, you
can make an
*elevated*
Jell-O shot.
GETTIN’ WITH IT
Refreshers
IN THEIR DEFENSE...
Plus, if you’re anything like me—an
exhausted puddle of a human who ends
the day with a crushing desire to have
something deliciously alcoholic at the
JELL-O SHOTS HAVE become somewhat of a punch line; ready—you can dedicate an hour or so
something you make every few years when you and your of the rest of your Sunday afternoon to
friends want a night you all can look back on and think, making these bursts of joy, and you’ll be
That was the best, and I never want to do it again. I’m all set for the rest of the week.
here to tell you this pigeonholing of a timeless alcoholic OK. I see you. You think you’ve moved on from the
beverage (?) is a tired way of thinking. Not only should chapter of your life these shots defi ned. But this isn’t about
we stop labeling Jell-O shots as juvenile, we should re-creating the furtive thrill of congregating in basements,
also champion how seamlessly they fit into adulthood: sneaking sips behind your parents’ backs; it’s about the
They’re single-serve delights that can be made in bulk. delight you felt with friends while you did so. There’s
Meal-prepping, but make it alcohol! The dream! nothing wrong with wanting to revisit the happiness of a
First, name another drink that allows you to mix and simpler time. Maybe it’s something I’m looking for more
match flavors with such ease. And now that sharing drinks of these days. Or maybe a Jell-O shot is just a damn Jell-O
and straws is no longer an option? IDEAL. shot. Either way: Cheers. —TE S S KO MAN
Negroni Shots Lemon-Lime Using a spoon, scoop out the pulp of

the lemons, leaving the peel intact.
MAKE S 18
Watermelon Shots In a small saucepan, heat soda
MAKE S 24 and lemon juice until warm. Whisk in
TOTAL TI M E 3 H R 30 M I N Jell-O packet and cook until powder is
3 c. lemon-lime soda
completely dissolved. Remove pan from
4 (.25-oz.) envelopes
6 large lemons, halved lengthwise heat and whisk in vodka.
unflavored gelatin
3⁄4 c. lemon-lime soda Place lemon halves into muffin tin
¼ c. granulated sugar
1⁄4 c. lemon juice cups and fill peels with Jell-O mixture.
¼ c. gin
1 (3-oz.) packet watermelon Refrigerate until firm, at least 3 hours
¼ c. Campari
Jell-O and up to overnight.
¼ c. vermouth
1 c. vodka
¼ c. orange juice Slice lemon cups in half and serve.
Cooking spray, for pan — LENA ABRAHAM & JUSTIN SULLIVAN
½ c. sanding sugar
Thinly sliced orange peel,
for garnish
In a small saucepan, add soda

and sprinkle over gelatin. Let bloom
PARKER FEIERBACH (2). ILLUSTR ATION: SAR AH CENICEROS.
2 minutes. Whisk over medium heat until

gelatin is dissolved. Remove from heat;
stir in sugar, alcohols, and orange juice.
Lightly grease a 9"-by-5" loaf pan with
cooking spray. Pour in gelatin mixture,
and refrigerate until firm, at least 3 hours
and up to overnight.
After slicing
Turn out chilled gelatin onto a piece of lemons in half,
parchment paper and slice into squares. make a shallow
Sprinkle with sanding sugar and orange cut at both ends
to detach pith.
peel and serve.
It helps make
– L AU R E N M IYAS H I R O scooping easier!
Refreshers
Creamsicle
Milkshakes
Creamsicles are one of the most

underrated ice cream treats (IMHO).
Tart orange is the perfect
partner for creamy, rich vanilla.
1½ c. (4 large scoops) orange

sherbet
1 c. (3 large scoops) vanilla
ice cream
½ c. orange juice (strained,
if using fresh)
Whipped cream
2 orange slices
2 Maraschino cherries
Combine sherbet, ice cream,

and orange juice in blender and blend
until smooth.
ANDREW BUI (2).
Pour into glasses and garnish with

whipped cream, an orange slice, and
a cherry. —J U STI N S U LLIVAN
DELISH COPYCAT
Wendy’s Frosty
S E RV E S 2
TOTAL TI M E 5 M I N, PLU S F R E EZ I N G
Is it chocolate soft serve or a shake?!
The Frosty’s (unbelievable) trademark
texture is tricky to re-create at home,
but by freezing Cool Whip and some
milk, you get pretty damn close.
2⁄3 c. whole milk, divided

1 (8-oz.) container Cool Whip,
frozen
2 tbsp. sweetened condensed
milk
1 tbsp. unsweetened
cocoa powder
Pour 1/3 cup milk into an ice cube tray

and freeze until solid.
Combine Cool Whip, frozen milk,
remaining 1/3 cup milk, sweetened
condensed milk, and cocoa powder
in a blender and blend until smooth
and thick.
Pour into glasses and serve.
– MYO QU I N N
THE WEIRD MIX

SOME FOOD COMBOS are so broke down the three elements that
obviously delicious we don’t stop to make the beloved pairing so perfect:
THAT MAKES
wonder why (I see you with your the crunch of the fry with the cream
ranch-soaked pizza), but...cold of the soft serve, the drastically
TOTAL SENSE
chocolate with hot potatoes?! different temperatures, the balance of
The mash-up comes as no surprise salty vs. sweet. As if you need more
to Peter Coucquyt, chef and co-author proof: Both foods have caramellic
Why do French fries of The Art & Science of Foodpairing. molecules—which give off the smell of
taste so darn great “A dish without any contrasting caramelized sugar—making ice cream
dipped in a Frosty? textures or flavors gets boring after the ultimate condiment.
It’s science. a few bites,” says Coucquyt, who Happy dunking! —TE S S KO MAN
Refreshers
Cocktails
on Ice Boozy frozen treats that say,
“It’s 5 o’pop somewhere.”
T
HOT IP!
Adding the
grenadine after
you pour in the
drink mixture
is key to getting
that pretty
ombré eff ect.
Tequila Sunrise Pops

MAKE S 9 TOTAL TI M E 5 H R 15 M I N
Place 9 Dixie cups on a small rimmed baking sheet. In a large bowl or liquid
measuring cup, whisk together 2 c. pineapple juice, 1⁄2 c. tequila, and 1⁄4 c. lime
juice. Pour mixture into cups until they are ¾ full, then pour 1 tsp. grenadine
into each. Cut 2 limes into 1⁄4"-thick slices. With a paring knife, make a slit in
the center of each, then insert a wooden spoon or Popsicle stick. Place on top
of each cup, making sure there is no space between the mixture and lime slice.
Freeze until solid, at least 5 hours. When ready to serve, cut open cups
with scissors and peel away from pops. — L AU R E N M IYAS H I R O
To easily loosen
pops, dip
bottom of mold
in a bowl of
warm water
for about
20 seconds.
Moscow
Mule Pops
MAKE S 10
In a large bowl or liquid measuring

cup, whisk together 2 c. ginger beer,
1 c. limeade, 1⁄2 c. vodka, and the juice
and zest of 2 limes. Pour mixture into
10 Popsicle molds and insert a Popsicle
TEQUIL A SUNRISE POPS: ERIK BERNSTEIN. MOSCOW MULE POPS: EMILY HL AVAC GREEN. R AINBOW POPS: PARKER FEIERBACH.
stick into the center of each. Freeze

until solid, at least 5 hours. When
ready to serve, mix zest of 2 more limes
with 2 tbsp. sanding sugar and sprinkle
over bottoms of pops. — L AU RA R E G E
Rainbow Pops
In a large bowl or liquid measuring

cup, whisk together 2 c. lemon-lime
soda and 1⁄4 c. vodka. Wrap 2
Airheads Xtremes Sweetly Sour Candy
Belts around the inside of 8 Dixie cups,
then divide vodka mixture among cups.
Cover each cup with a piece of foil
and cut a small slit in the center, then
Insert a wooden spoon or Popsicle stick.
Freeze until solid, at least 5 hours.
When ready to serve, cut open cups
with scissors and peel away from pops.
— MAKI N Z E G O R E
FOR MORE POP INSPIRATION

GO TO DELISH.COM/
POPSICLE-RECIPES
MMER
SU
GRILLING
This three-ingredient
ice cream is one of
our most popular (and
foolproof) recipes.
Grab your loaf pan
IS
SUE and turn the page to
treat yourself.

81
Desserts
THIN MINT
3 c. crushed
Thin Mints +
1 tsp. peppermint
extract + 6 drops
green food coloring
BANANA
Start with the Base
PUDDING Using a hand mixer or stand mixer with the whisk
2 mashed bananas + attachment, beat 3 c. heavy cream until stiff peaks form.
¾ c. crushed vanilla Fold in 1 (14.5-oz.) can sweetened condensed milk,
wafers + ¼ c. vanilla then your desired mix-ins. Transfer mixture to a 9"-by-5"
pudding mix loaf pan and freeze until firm, at least 5 hours. Let
soften at room temperature for 15 minutes before scooping.
You don’t need a machine
to make a homemade
batch—just a strong arm
and some imagination.
STRAWBERRY
SHORTCAKE
2 c. pureed strawberries +
1½ c. chopped
strawberries + 1½ c.
chopped pound cake
DUNKAROOS
2 c. chopped
Birthday Cake Teddy
Grahams + 1 c.
rainbow sprinkles +
1 tsp. vanilla extract
COFFEE
COOKIES ’N’
CREAM
2 c. chopped Oreos +
¼ c. caramel sauce +
2 tbsp. instant coffee
Desserts
THE Genius ice cream

desserts that’ll make
everyone scream.
Ice Cream–Stuffed Cupcakes

Summer birthday party? These surprise-inside treats are a must.
1 box chocolate cake mix, plus Preheat oven to 350º and line two scoop out middle of each cupcake to
ingredients called for on box 12-cup muffin tins with cupcake liners. create a well. Trim bottoms of scooped
11⁄2 qt. vanilla ice cream Prepare cake batter according to package cupcake pieces so they’re flat.
2 (8-oz.) tubs Cool Whip directions and divide evenly among Fill each well with a small scoop of ice
Confetti sprinkles cupcake liners. cream, then top with reserved cupcake top.
Bake until a toothpick inserted into the Place in freezer until firm, 11⁄2 to 2 hours.
center of a cupcake comes out clean, 20 When firm, pipe Cool Whip onto each
minutes. Let cool completely. cupcake, then top with confetti sprinkles.
Using a tablespoon or melon baller, — LE NA AB RAHAM
Fruity Pebbles–
Ice Cream
Sandwiches
MAKE S 4 TOTAL TI M E 35 M I N
Turn your favorite cereal growing up

into the dessert of your dreams.
3 tbsp. butter, plus more for

greasing
1 (10-oz.) bag mini
marshmallows
6 cups Fruity Pebbles
4 large scoops vanilla ice cream
Grease a medium sheet pan with

butter. In a large saucepan over low heat,
melt butter. Add marshmallows and stir
until completely melted and smooth.
Remove from heat and quickly stir in
cereal until well coated.
Using wax paper or a spatula, press
mixture into sheet pan until about ½"
thick. Let cool at least 20 minutes.
Using a cookie or biscuit cutter, punch
out 8 rounds. Place 1 big scoop of ice
cream on four rounds and sandwich with
remaining rounds.
Freeze until ready to serve.
—J U STI N S U LLIVAN
T
HOT IP!
We also love
making these with
Cinnamon Toast
Crunch and
Cocoa Krispies, or
swap in your
favorite box.
SUZANNE CLEMENTS (2).
T
HOT IP!
Work fast when
layering. If the
ice cream gets too
melty, pop it into
the freezer
for 5 minutes
at a time.
Desserts
Spumoni–Ice Cream Cake

S E RV E S 12 TO 16 TOTAL TI M E 5 H R 5 M I N
Inspired by the trio of colorful flavors in the classic Italian gelato, this towering ice cream cake is a showstopper.
2 pt. pistachio ice cream Evenly distribute 15 Maraschino cherries

2 pt. cherry ice cream on top, pressing in gently.
2 pt. chocolate ice cream Add final pints of chocolate ice
2⁄3 c. shelled roasted salted cream, spreading into an even layer.
pistachios, divided Press plastic wrap onto surface of the ice
12 sugar cones (4 oz.), finely cream and freeze until very firm, about
crushed 4 hours.
¼ c. (½ stick) butter, melted
Make magic shell topping: Combine
Kosher salt
chocolate chips and coconut oil in a
23 Maraschino cherries without
medium microwave-safe bowl or glass
stems, divided
measuring cup. Microwave in 15-second
1 c. semisweet chocolate chips
intervals, stirring between each, until
¼ c. refined coconut oil
chocolate is completely melted and
Cool Whip, for garnish
smooth. Let cool completely.
When ready to serve, run a knife or
Remove all ice creams from freezer, large offset spatula around the edge
take off lids, and place in refrigerator of the cake, then slowly release the
for 20 minutes. Roughly chop 1⁄3 cup of springform pan and remove cake. Using
pistachios and set aside. an offset spatula, round out the edges of
Make crust: In a medium bowl, stir the cake slightly.
together sugar cones, melted butter, Pour magic shell over cake and
and a pinch of salt. Press crust into a 9" immediately scatter with reserved
springform pan, patting into an even layer. chopped pistachios. Let shell harden,
Build ice cream layers: Scoop both about 1 minute. Garnish with 8 dollops
pints of pistachio ice cream into an even of whipped cream, then top each dollop
layer and smooth with a spatula. Tap the with remaining Maraschino cherries.
pan firmly on a flat surface to release —LENA ABRAHAM
air bubbles, then top with 1⁄3 cup whole

pistachios, pressing them in gently with
the palm of your hand. WATCH LENA MAKE THIS
CAKE AT DELISH.COM/
Next, add both pints of cherry ice SPUMONI-ICE-CREAM-CAKE
cream, spreading into an even layer.
Desserts
Strawberry FRUIT LOVER

Cheesecake Pie
S E RV E S 8 TOTAL TI M E 4 HR 30 MIN
A slice of this six-ingredient pie is

mandatory on a warm summer day.
1 pre-made graham cracker crust

¾ c. heavy cream
1½ blocks (12 oz.) cream cheese,
softened
1 c. powdered sugar
½ c. strawberry preserves
½ c. chopped strawberries, plus
more for garnish
In a medium bowl using a hand mixer

or in the bowl of a stand mixer, beat
heavy cream until stiff peaks form.
In a large bowl, beat cream cheese
and powdered sugar until smooth.
Add strawberry preserves and beat
until combined. Fold in strawberries,
then fold in whipped cream until just
incorporated.
Pour filling into crust and refrigerate
until well chilled, at least 4 hours.
Garnish pie with more strawberries
when ready to serve. — MAKI N Z E G O R E
First, take a store-bought
crust, then choose your
adventure: Something bright
and fruity, or a big hit
of decadent chocolate.
Chocolate
Fluffernutter Pie
S E RV E S 8 TOTAL TI M E 4 HR 30 MIN
For all the chocolate peanut butter

cup–obssessed, Fluffernutter-loving
friends out there. We see you.
1½ c. heavy cream
2⁄3 c. marshmallow creme
1 block (8 oz.) cream cheese,
softened
1 c. creamy peanut butter, plus
more, melted for garnish
¾ c. powdered sugar
Pinch kosher salt
1 pre-made chocolate crust
(such as Oreo or Keebler)
Chocolate shavings, for garnish
In a large bowl using a hand mixer or

in the bowl of a stand mixer, beat heavy
cream until soft peaks form. Transfer
half to a separate bowl and set aside.
CHOCOLATE LOVER To remaining whipped cream, add
marshmallow creme and beat until stiff
peaks form.
In a separate bowl, beat 1 cup peanut
butter, powdered sugar, vanilla, and
salt until smooth and creamy. Fold in
plain whipped cream until combined.
Pour filling into crust and top
with marshmallow whipped cream.
Refrigerate until well chilled, at least
4 hours.
Before serving, drizzle pie with
melted peanut butter and top with
chocolate shavings.
Desserts
FOOD JOURNAL
Banana Pudding
Contributor Romel Bruno makes the
Southern classic even more special.
MY MOTHER’S DESSERTS were famous on milk got me the richness I was after, and
the block. She baked all kinds of cakes—straw- vanilla bean enhances the flavor. The result is
berry, red velvet, lemon Bundt—but nothing heavenly, almost ice cream-like. Make it the
compared to her banana pudding. She put love night before, then enjoy it cold, right out of the
into everything she made (and God knows it cooler. Mom would defi nitely approve.
was hard cooking for seven kids!), but especially
WATCH ROMEL IN HIS SERIES CHILDHOOD
banana pudding; it seemed intuitive to her. EATS ON OUR YOUTUBE.
She’d sit on her bed, wood cutting board on
her lap, and slice bananas while watching Food
Network. I was amazed by all the layers. It felt
like my first true encounter with an artist’s
work. My older brother and I would patiently
(or not) wait overnight for the wafers to soften
and take on the texture of cake.
To give this my own spin, I made pudding
from scratch. It’s hard to match the boxed stuff ,
so whipped cream and sweetened condensed
S E RV E S 8 TO 10 Make pudding: In a medium Fold in sweetened condensed

TOTAL TI M E 1 H R 30 M I N,
bowl, whisk eggs. In a large milk, then continue to cool
PLU S C H I LLI N G
saucepan over medium heat, pudding to room temperature.
3 large eggs combine sugar, flour, and salt, Make whipped cream: In
¾ c. granulated sugar then whisk in milk. Cook, stirring the bowl of a stand mixer with
¼ c. all-purpose flour occasionally, until it begins to a whisk attachment, combine
¼ tsp. kosher salt thicken and bubble. Reduce heavy cream, powdered sugar,
3 c. milk (preferably 2%) heat to low and cook 2 minutes and vanilla bean seeds and beat
1 tsp. pure vanilla extract more. on high speed until stiff peaks
1 (14-oz.) can sweetened Remove from heat and slowly form.
condensed milk pour a little milk mixture into
11⁄3 c. heavy cream, cold Gently fold whipped cream
eggs, whisking constantly so
6 tbsp. powdered sugar into cooled pudding in two
that they don’t scramble. Add
additions. In a large trifle dish,
JOEL GOLDBERG. TAPE: GET T Y IMAGES.
2 vanilla bean pods, split egg mixture to pan, whisking

and scraped layer Nilla Wafers (reserving
constantly. Bring back to a
1 (8 oz.) box Nilla Wafers some for topping!), bananas,
gentle boil, then reduce heat
4 large bananas, cut into and pudding.
to low and cook, stirring,
¼" slices 2 minutes. Remove from heat. Cover and refrigerate
overnight. Crush more Nilla
Stir in vanilla extract. Let
Wafers on top before serving.
pudding cool for 15 minutes,
stirring occasionally.
FUDGE
STRIPES
GHIRARDELLI
SQUARES
PRETZEL THINS
MARSHMALLOWS
NILLA
WAFERS
The quintessential
campfire treat is
perfect as is, but
breaking the rules
is always more fun. NUTELLA
Start here, then turn

the page to step up
your s’mores game.
MAKE A
S’MORES BOARD!
Don’t quote us on the math here,
but you can create something
MARSHMALLOW like 694,000 (!) s’mores combos
FLUFF with this spread. Pile on all your
favorite fi xings and toast away.
CHOCOLATE CHIP
COOKIES
Use
a kitchen
torch
to get it GRAHAM
toasty! CRACKERS
REESE’S
PEANUT
BUTTER
EMILY HL AVAC GREEN. FOOD ST YLING: OLIVIA MACK McCOOL /SAR AH L AIRD.
COOKIES
‘N’ CREAM
BARS
ANDES
MILK MINTS
STRAWBERRIES
CHOCOLATE
BARS
STROOPWAFELS
Desserts
8 GENIUS COMBINATIONS
Grab your graham crackers and marshmallows, then layer on these magical additions.
PB & J BIRTHDAY CAKE
+ + + +
Reese’s Peanut butter Jelly Vanilla Rainbow White

frosting sprinkles chocolate
SAMOA PEACHES ’N’ CREAM
+ + + +
Toasted Caramel Milk chocolate Sliced peaches Marscarpone Honey

coconut
STRAWBERRY CHEESECAKE SUNDAY BREAKFAST
+ + + +
FOR BACON LOVERS ONLY: PARKER FEIERBACH. WILD SWAPS: GET T Y IMAGES (23).
Sliced Whipped White Cooked Sliced Nutella
strawberries cream cheese chocolate bacon banana
TAHINI FUDGE DOUBLE MINT
+ + + +
Dates Tahini Dark chocolate Andes Mints Hot fudge Fresh mint
GO WILD!
Who says the cracker is necessary? There are so many substitutes that work:
SWAP OUT cookies—try Pecan Sandies, gingersnaps, or Oreos—wavy potato chips (yes,
THE GRAHAM really), sweet Hawaiian rolls, croissants, or, the real surprise hit, grilled sourdough.
THE WORLD’S TALLEST S’MORE
Yup, that’s a
bacon weave!
FOR BACON LOVERS ONLY

When we first posted the video for
Bacon Weave S’Mores, we expected
the 52 million people who watched
it to, well, kinda freak out. It’s an
extreme concept: weaving brown
FOR BACON LOVES ONLY: PARKER FEIERBACH. THE WORLD'S TALLEST S'MORE: CHELSEA K YLE. FOOD ST YLING: MICAH MORTON/BIG LEO.
sugared–bacon into “squares” that

replace the graham. We weren’t
prepared for So. Much. Joy.
Get the how-to at Delish.com/
bacon-smores.
3%
Barely
toasted
14% 10%
Burnt to Lightly
a crisp toasted
37% 36%
A little Nicely
burnt golden
10.2"
The world record-
setting height of the
towering s’mores
stack BBQ chef Clint
HOW DO YOU TAKE Cantwell built in
August 2009. His
YOUR ’MALLOW? secret weapons? Fluff,
which strategically
acted as glue,
We polled 30,000 people on their and a blowtorch.
preferred toastiness.
Last Bite
Editorial Director JOANNA SALTZ
Executive Editor Creative Director Director of Content Operations Food Director

LINDSAY FUNSTON JESSICA MUSUMECI LINDSEY RAMSEY ROBERT SEIXAS
FOOD FEATURES
Deputy Recipe Editor JILL BAUGHMAN Contributing Deputy Editor RYAN GRIM
Senior Food Editor MAKINZE GORE Food & Culture Editor FELICIA LALOMIA
Food Editor BROOKE CAISON Associate SEO Editor ALLISON ARNOLD
Digital Food Producer CAMILLE LOWDER Editorial Assistant GABBY ROMERO
Associate Food Producer JUSTIN SULLIVAN Editorial Business Manager MEGAN BELAIR
Assistant Food Editors TAYLOR ANN SPENCER‚ Contributing Editors JILL MALTER,
FRANCESCA ZANI ANNA ZAPPIA
Assistant Digital Food Producer
TAYLOR WORDEN VIDEO
Director of Video JULIA SMITH
ART & PHOTO Director of Photography CHELSEA LUPKIN
Art Director CARLOS DOMINGUEZ Director of Motion Graphics VINEET SAWANT
Senior Designer SARAH CENICEROS GOMEZ Senior Post-Production Supervisor
Chief Visual Content Director‚ Hearst Magazines PHILIP SWIFT
ALIX CAMPBELL Senior Video Editors ZACH LENNON-SIMON‚
Executive Visual Director CHRISTINA WEBER ALEX MUSTO
Contributing Visuals Director TONI LOGGIA Video Editor ELLIE BLACK
Visual Production Coordinator SABRINA TOTO Video Producer MARC STAUBLE
Visual Assistant SANTOS NORALES
Digital Imaging Specialist REBECCA IOVAN
SOCIAL Hearst Specials VP‚ Publisher
SPIKED SELTZER
Social Media Editor JACQUELINE DEVAL
SAM CACCAMISE
Assistant Social Media Editor PUBLISHED BY HEARST
SLUSHIES
IZABELA CAMPOS President & Chief Executive Officer
STEVEN R. SWARTZ
SALES & MARKETING Chairman WILLIAM R. HEARST III
SVP‚ Group Publishing Director Executive Vice Chairman
If you thought a can of PATRICIA HAEGELE FRANK A. BENNACK, JR.
White Claw was VP‚ Sales KAREN DEUTSCH Chief Operating Officer MARK E. ALDAM
perfect on its own, you Finance Director DAVID ROCKEFELLER
haven’t given it a VP‚ Marketing HEARST MAGAZINE MEDIA‚ INC.
CHRISTINE RANNAZZISI-GERSTEIN
whirl in your blender. Business Manager CELESTE CHUN
President DEBI CHIRICHELLA
Global Chief Revenue Officer
Executive Sales Directors CHAD CARR‚ LISA RYAN HOWARD
NANCY COOPER, KATHLEEN DONOHUE, Chief Content Officer KATE LEWIS
MIX IT UP NICOLE GUBA, ERIN MCDONNELL‚ Chief Financial and Strategy Officer; Treasurer
AMY MEHLBAUM‚ MARY ELLEN MORELLI‚ REGINA BUCKLEY
Blend 1 (12-oz.) can of your favorite KIMBERLY PARRILLA‚ LYNN RUANE‚ Senior Vice President‚
hard seltzer with 1 c. fruit and DEB SMITH‚ LESLIE WEHRMANN Consumer Revenue & Development
Senior Marketing Manager BRIAN MADDEN
1 c. ice. (Combo to try: Mango
MEREDITH MANNING President‚ Hearst Magazines International
White Claw + pineapple.) Creative Director MICHAEL FIELDING JONATHAN WRIGHT
Art Director FRED ALLEN Secretary CATHERINE A. BOSTRON
Marketing Director‚ Research MOIRA SMITH
Associate Marketing Manager ELIE RAKOWER Publishing Consultants GILBERT C. MAURER‚
Executive Assistant ELIZABETH V. RUCH MARK F. MILLER
Sales Assistants LIZA DANIELS, CARLY MISEO
youtube.com/delish @delish @delish facebook.com/delish pinterest.com/delish
ON THE DELISH (ISSN 2768-5837) © 2023 by Hearst Magazine Media, Inc. 300 West 57th Street, New York, NY 10019, USA. All rights
reserved. Delish is a trademark of Hearst Communications, Inc. Printed in the U.S.A. Canada Post International Publications
SUZANNE CLEMENTS.
COVER mail product (Canadian distribution) sales agreement no. 40012499. Editorial and Advertising Offi ces: 300 West 57th Street,
New York, NY 10019-3797. Subscription prices: United States and possessions: $20 for one year. Canada: $30 for one year.
Subscription Services: Delish Quarterly will, upon receipt of a complete subscription order, undertake fulfi llment of that order so
Hoisin-Chicken as to provide the fi rst copy for delivery by the Postal Service or alternate carrier within four to six weeks. For customer service,
changes of address, and subscription orders, log on to service.delish.com or write to Customer Service Department, Delish
Skewers, p. 26 Quarterly, P.O. Box 6000, Harlan, IA 51593. Due to the high volume of submissions, the publisher cannot accept or return
unsolicited manuscripts or art. Canada BN NBR 10231 0943 RT. Please send address changes to Delish Quarterly, P.O. Box
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S U M M E R G R I LLI N G
Re-create Chili’s
Baby Back Ribs at
home (no smoker
required!) with our
slow-cooked copycat
recipe on p. 30.
TAKE IT OUTSIDE!
There’s no better way to celebrate
summer than by bringing people
together through food (no matter
what the occasion or the location!).
That’s what we do at Delish.
In this super-fun grilling issue,
you’ll find our best-ever recipes,
tips, and stories that’ll take
ANDREW BUI.
you all the way to the end of the

season. Like what you see?
Go to delish.com/join to get
so much more.

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101

FIRE UP THE BBQ!

Dinners on the Grill Garlic-Herb Potatoes 67

Piri Piri Spatchcock Chicken 24

No-Churn Ice Cream 82

GRILLED PIZZA (P. 34).

Place a grate over a campﬁre.

green relish, and a poppy seed

why stop there? remove them

Tightly wrap each hot dog

1 baguette Preheat oven to 350° and line a baking

Hot Dog Cubans

6 hot dogs Place bread on a work surface, open

We’ll never forget the first time we

Preheat oven to 375° and line a baking

How does one

Simmered on the grill in a bubbling

Place a 12" cast-iron skillet on

BO N U S! This recipe also works

IT’S MAC SAUCE!

*The* Classic Burger Sometimes you gotta keep things pure.

BUN CHEESE BEEF LETTUCE ONION TOMATO

Even for burgers, it’s what’s on the inside that counts.

Jalapeño Popper Garlicky Feta

Buffalo Blue Cheese French Onion

Pureeing the fillet with egg isn’t the

FOR THE BURGERS

FOR THE SAUCE

S E RV E S 2 Heat a large skillet over high

underside of the burger, about 1½

Spatchcock chicken: Place chicken and lay chicken skin-side up on the

Grilled Aloha Chicken

1 c. unsweetened pineapple juice In a large bowl, whisk together

FOR THE PORK

FOR THE HERB SAUCE

Lemony Spiced Wings

Coated in a zingy spice rub, these wings will become

FOR THE WINGS Make wings: In a large bowl, whisk

For the most

Chili’s Baby Back Ribs

To mimic Chili’s in-house–smoked pecan flavor—without a smoker—

FOR THE RIBS cayenne pepper, and white pepper.

1 lb. gnocchi Heat grill to medium-high heat and

1. Fold the two shorter

1½ lb. large shrimp, Heat grill to high heat and cut

heat, your grill produces

8 to 9 oz. pizza dough, at room

Heat grill to medium-high heat.

GET OUR SUPER-EASY

5 We went on a quest to ﬁnd “the one”:

GRILLING STEAK CAN be stressful. People can be picky or,

CHOOSE YOUR CUT

RIBEYE $$$ FLANK $$$ FLAT IRON $$$

and season generously with salt

RARE MEDIUM-RARE MEDIUM

120˚ 130˚ 140˚

STEAK-SHAMING HAS luxury. If you want to treat

for you or the environment. When vegetarians have

1 lb. ﬁrm or extra-ﬁrm tofu,

The Classic Burger Sometimes you gotta keep things pure.