I Heart My Grill

Staff Picks

Chutney-Glazed Ham

I wanted to make a glaze that was a bit punchier than the usual basic brown sugar or honey mustard, so I experimented with some of my favorite ingredients. Mango Chutney, with its sweet and sour base. Savora, a French condiment that was like a spiced Dijon, for mustard heat with a bit more oomph. Asian honey ginger jam for sweet, and garam masala for musky depth. Raw ginger and garlic and Thai chile to bring freshness to the party, and orange for familiarity and acid. The result was a ham that got demolished at the party.
By Stacey Ballis

Chimichurri Potato and Egg Salad

This vibrant, fresh take on potato salad comes from our friends The Food Gays. Packed with bright herbs in a chimichurri sauce that steals the show, it's the speedy summer side that's guaranteed take the spotlight at your next cookout or summer party.
By The Food Gays

BLT Skewers with Lemon-Chive Aioli

The classic BLT sandwich gets a makeover with these flavorful grilled skewers. Drizzled with a zesty aioli sauce, these skewers get the full BLT treatment when served over a bed of grilled romaine lettuce. Perfect for your next summer cookout, these skewers are fun, fresh, and irresistibly tasty. 
By Julia Levy

Rhubarb Bread With Pecan Streusel

This tender rhubarb bread has a light citrusy flavor and beautiful flecks of pink rhubarb throughout. The crunchy streusel on top, complete with brown sugar, pecans, and hints of cardamom and nutmeg, takes this bread over the top and adds a delightfully nutty flavor. Be sure to use the freshest in-season rhubarb possible. Color isn’t always the determining factor in ripeness: When looking for ripe rhubarb, look for stalks about the length of your forearm, about 7 to 15 inches. Although some varieties of rhubarb remain green or white when they ripen, most rhubarb found in stores will be deep red in color when cut at its peak ripeness. Pay attention to the cut ends of the stalks—if the ends seem dehydrated, simply trim them until the center of the stalk appears moist and tender. Be sure to fold in the flour and rhubarb to prevent over stirring, which will lead to tougher bread. Allow your streusel to sit for a while so it can break into different-size pieces. Since this is a dense, moist bread, it’s necessary to coat the pan with shortening and flour. Gently pour the batter into the pan and lightly tap the pan on the counter to help guide it into the corners and spread evenly into the pan. After the bread has had a few minutes to rest after baking, gently loosen the edges from the pan with a small offset spatula, paying attention to not tear or damage the sides of the bread.
By Pam Lolley
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Inspiration and Ideas

60+ Ways to Enjoy Scrumptious Shrimp
Shrimp are the perfect addition to just about any meal, from salads to stir-fries.
35+ Warming Apple Desserts for Fall
Nothing says "fall" like a Classic Apple Pie. Or an Easy Apple Cobbler. Or a Caramel-Coated Candy Apple. Or a delicious Apple Bundt Cake. The point is, apples and autumn go hand-in-hand. Forget pumpkin spice⁠—warm up with our collection of cozy apple desserts this season