It's that time of year again. The magical season when the sun lingers a bit longer in the sky and the desire to head outdoors to cook over crackling flames becomes undeniable. So no matter where your grill is located (whether rooftop or patio), your next dinner party should be hosted around it.
As you tend the fire, enjoy a chilled S.Pellegrino® Sparkling Natural Mineral Water. With its subtle bubbles and distinct mineral balance, it's barbecued meat's best friend. Upgrade your grill game with these 10 recipes and tips for throwing a memorable summer barbecue night along with refreshing pairings in tow.
A barbecue can exist without a burger—but is that what anyone truly wants? Swap beef for veggies in this Guacamole Veggie Burger. Made from sweet potatoes, these fast-food style burgers are topped with a bright, creamy guacamole and crunchy tortilla chips.
Nothing starts off a meal quite like slurping an oyster out of its shell. And while the raw bar is great, oysters are even better on the grill. The oysters cook quickly in their own juices, so have your favorite sauce at the ready—this no-frills starter is quick and easy.
PARTNER CONTENTAdd some sparkle to your BBQ with the crisp effervescence of S.Pellegrino®. Enjoy chilled alongside seasonal bruschetta for the perfect complement to this summer moment.
Spearhead bringing more vegetables to the meat-laden table with one simple utensil: the bamboo stick. Slick on a Japanese-inspired ginger-miso glaze for these eggplant-and-red onion skewers, then serve them fresh off the grill with a sprinkling of scallions and sesame seeds. Pro tip: Soak the bamboo skewers in water before throwing them on the grill.
Salty, creamy, crunchy—you really can have it all. Grill slices of sourdough bread; top with torn pieces of fresh burrata, cool celery and briny anchovies. Drizzle them with a glug of shallot-speckled vinaigrette, and,suddenly, you've changed the crostini game (for the better). Get the recipe.
While this may not require a grill, a refreshing, tangy salad always has its place. Enter curly frisée. Toss it with colorful Easter egg radishes, salted Marcona almonds and pickled rhubarb for a light salad, a much-needed course in an otherwise hearty affair.
In Spain, paella is born over an open fire and stoked laboriously until completion. Needless to say, it's unquestionably a daunting process, but we've simplified it. Combine clams, mussels, shrimp and chorizo with saffron-scented rice, and serve alongside garlicky Catalan aioli.
Ditch the grates and go straight for the coals. Cooking vegetables directly on the embers creates a more complex dish, charred on the outside and tender inside. The key is to source quality lump coal, let it break down to an ash and throw your pickings on. Discover the wonders of cooking on ash with this primer.
Yes, even dessert can play nice at the grill. Break out your trusted cast-iron pan for this oh-so-summery plum cake. Cook fresh plums over a medium-hot grill and pour a simple buttery batter on top. You can even invite eager-to-help guests to pitch in with this effortless dessert, then delve in.
It may seem natural to reach for beer as you stand by the grill. But when it comes to barbecue fare, there are a few standout wines that cozy up to the smoke better. Oysters meet their match in Spanish sparkling wine, and lamb goes beautifully with a Portuguese red. Consult these helpful tips for grill-side wine pours.
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