Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More)

Disbrowe, an Austin-based food writer (Southern Living) and James Beard Award winner, offers home cooks recipes aimed at the nightly dinner table. Charred bread becomes a meal topped with hummus or chicken; basic flatbread/pizza dough goes upscale in Alsatian-style tarte flambé. Vegetable mains and sides include black lentils with smoked beets cooked directly in wood coals, and there are charred-greens recipes such as grilled radicchio and pears topped with anchovy bread crumbs and burrata. A section on grilled fish features swordfish kebabs and a one-pot clambake, and there’s a world of wings, ribs, steaks, and burgers to choose from with “killer condiments” such as cornichon relish and a gingery beet ketchup. Charts deconstruct classic s’mores and other dessert combinations to create innovative riffs. Disbrowe discusses advantages to grilling (deepened flavor, benefits of “lingering heat,” and outdoor cooking’s romance), weighs gas versus charcoal grilling (she prefers lump charcoal), and provides photos instructing how to use a chimney coal starter. With her effortless approach to grilling, Disbrowe will inspire home cooks to grab a pair of tongs on any given night of the week. (Mar.)