Grill It!

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The undeniable goodness a little charring on the grill brings to even the most humble of hotdogs is one of the things that makes Fourth of July cookouts so tasty. This year, bring that goodness to all of the food groups, not just the meats!

Grill your cheese.

No, not grilled cheese. There are cheeses that you can grill all by themselves. While halloumi—a salty, semi-hard goat and sheep milk cheese from Greece with a high melting point—is the king of grilling cheeses amongst foodies, kefalotyri and queso panela are good, too. Try them as filling for gyros or tacos, on bread or crackers, or as a platform of their own with hummus or other dips.

Grill your bread.

Lay gourmet bread slices spritzed with olive oil or melted butter on the grill for a quick toast, and serve them instead of chips or crackers as a companion to gourmet spreads.

Grill your veggies.

Cherry tomatoes, asparagus, Brussels sprouts, green onions, chunks of summer squash, and bell pepper strips are all delicious on the grill. Toss with a little olive oil and seasoning salt, and use a grill basket to keep them under control.

Grill your sweet corn with husk, silk, and all, turning about every five minutes for a total of 20 over low heat. Let corn rest for a few minutes, until it's cooled enough to handle, then peel back the husk and silks, which is easier than you might guess.

Grill your fruit.

Peaches, cantaloupe, bananas, and pineapple caramelize into so much more than humble fruit when exposed to the grill's heat. Drizzle with honey or other toppings for an extra treat.

Grill your dessert.

Slices of pound cake and glazed doughnuts warmed on the grill (and perhaps paired with the grilled fruits above) make a delectable addition to s'mores and Rice Krispies treats.


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