Culinate Newsletter: Grilling, baked eggs, Greens with Baked Goat Cheese Rounds

Dear readers,

I wouldn’t call our friend Gideon a grill fanatic, but he does have three

Char-Broils over in a corner of the yard — a Rolls Royce model that he cooks on regularly; an ancient grill (his first) that he never cooks on but can’t bear to part with; and a workhorse that he can use, despite its broken lighter, if there’s overflow.

It’s a sort-of grill museum, and if Gideon’s moist and flavorful salmon is an indicator, every household should have one.

Nothing like that at our place, though. We have a simple three-legged Weber, and every time we want to use it, we have to drag out the chimney starter. We never regret the effort, however: Grilled food says summertime as much as Watermelon-Mint Pops or Dark Chocolate Ice Cream.

We’ve got plenty of how-to-grill content on Culinate, including Matthew Amster-Burton’s advice for yakitori grilling (also known as meat on a stick); Bob Blumer and Elizabeth Karmel’s tips on cooking pizza on the grill; and David Joachim and Andrew Schloss’s technique for grilling vegetables and other sides.

Some of our favorite grill recipes too: Kathleen Bauer’s fantastic Paella on the Grill; Matthew Card’s tender and flavorful Grill-Smoked Spatchcocked Chickens; and Ellen Jackson’s amazing Grilled Mussels and Clams.

Finally, there’s Augusta Scattergood’s review of Holy Smoke, a book about North Carolina barbecue. I don’t think I’m spoiling anything by telling you that despite the fact Scattergood hails from Memphis, she really likes this book.

Happy Fourth!

Kim Carlson