We're big fans of chicken thighs because they're very tasty and easy to prepare, and they have just enough fat to stay moist on the grill. This is a deliciously sweet, sticky, old-school treatment most often used with wings, but we like it even better with thighs. These are not only great hot off the grill, but when they're cold, too, making them perfect for picnics.
When you grill corn in its husk, it presents a handy opportunity to flavor the ears with fresh herbs. Tuck whole herb sprigs and pats of butter next to the kernels and the husk will hold them in place. As it cooks on the grill, the corn becomes perfumed with the fragrance of the herbs, while the charred husk injects a mild hit of smokiness. Marjoram is my favorite herb to pair with fresh corn, but lemon thyme is a runner-up.
Smoked chicken, served warm or cold, alongside sweet barbecue pit beans and the melon salad, is refreshing for any picnic, in your backyard or at the beach.
Ingredients
This water, lightly scented with fresh mint and cucumber, is sneakily refreshing. For the full treatment, serve it in a glass icy cold from the freezer. The salt brings the flavors of the cucumber up, and the longer the water steeps, the more intense the flavors become.
While we love the unabashedly decadent version of Mexican sweet corn (the one slathered with crema, cheese, chile and a jolt of lime), we also understand the need for a little restraint now and then. Consider this recipe an ascetic take, and a delicious one at that — corn grilled with just a small slather of butter until it’s slightly charred then dressed with lime juice and hot chile. Utterly addicting.
Fresh summer greens and bits of sweet red pepper dot rice the color of a sunset -- this is one good-looking salad to bring to the table, or to pack away for a picnic. In fact, I first tasted it when a Spanish friend brought it to one of our "Shakespeare in the Park" picnics in New York. It's indestructible enough to go almost anywhere.
During the summer when the local farmers' markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch or brunch; it is beautiful and simple to put together. Feel free to vary the vegetables to suit what is in season near you and what appeals to your taste. To turn this salad into a heartier meal, crumble some blue cheese and/or some crispy bacon slices over the top and serve with crusty bread.
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat" method -- a technique that'll get you ultra-tender meat without spending 12 hours manning a smoker. Choose your cut -- baby back or spareribs -- and follow three simple steps: 1. Season 2. Bake 3. Grill. For sauce, whip up a batch or use a store-bought variety.
4 to 6 Servings