"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts tagged BBQ

Get ready for fireworks! This 4th of July we’ll be making hot dogs with a little more than just ketchup and mustard. We can’t decide which is our favorite. Tell us what you settle on!


Serves 10

Fresh, fresh, fresh! We’re getting ready to perk up basic potato salad with a series of recipes, but we couldn’t wait and broke this one out for the weekend festivities. No more powdered spice mixes or bottled dressings! This dressing is all fragrant herbs. Take note of the 2-step dressing process: your potato salad will have more flavor than ever.

4 pounds new potatoes, scrubbed and cut into 1 ½ inch cubes
Salt and freshly ground black pepper
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 cup buttermilk
1 cup mayonnaise
1 garlic clove, finely minced
1 bunch dill, chopped (about 1 cup)
½ cup cilantro leaves, chopped
½ cup parsley leaves, chopped
Worcestershire sauce
Fresh lemon juice

– Place the potatoes in a large pot and add enough cold water to cover them. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the head to medium and simmer the potatoes until fork-tender, 12 to 15 minutes. Drain the potatoes and spread them in a single layer on a rimmed baking sheet. Drizzle them with the vinegar and oil and gently stir them with a rubber spatula.

– While the potatoes are cooling, whisk the buttermilk and mayonnaise together in a medium bowl. Whisk in the garlic, dill, cilantro, and parsley and season with salt and pepper. Add Worcestershire sauce and lemon juice to taste.

– Pour about half of the dressing over the potatoes and stir gently to combine — while warm, the potatoes will absorb the dressing.  Reserve the rest. When the potatoes come to room temperature, transfer them to a large bowl and refrigerate until chilled. When ready to serve, add the reserved dressing to the potatoes and adjust seasoning, as food tends to lose flavor when cold.


Makes about 6 cups beans

Sure, you can buy canned baked beans, but these are sparkler-dazzling. Also, you probably have most of the condiments in the recipe lurking in your pantry already. Make them a couple of days in advance and reheat them in a cast iron skillet or a disposable foil pan right on your grill when you’re ready to serve. Add a little water to the beans if you need to loosen the sauce up a bit.
For the Beans
1 tablespoon lard or vegetable oil
2 slices smoked ham, cut into cubes
2 slices bacon, chopped
1 yellow onion, finely chopped
Salt and freshly ground black pepper
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon dark brown sugar
6 tablespoons molasses
1 cup ketchup
3 tablespoons brown mustard
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
¼ cup water
4 (15.5-ounce) cans cannellini beans, rinsed and drained
– Heat the lard over medium-high heat in a Dutch oven or other large pot until shimmering. Add the ham and bacon and cook, stirring, until crisp and brown. Add the onion, season lightly with salt and pepper, and cook until translucent, about 7 minutes. Add the garlic and cook 1 minute. Add the tomato paste and brown sugar and cook, stirring, 2 minutes. Whisk in the molasses, then the ketchup, mustard, vinegar, Worcestershire sauce, and water.

– Bring the mixture to a boil, then reduce the heat to medium and stir in the beans. Cook until the sauce is thickened and the beans are warmed through, about 30 minutes. Season with salt and pepper, and adjust with vinegar and Worcestershire sauce, if desired.

For the Franks
Franks, of your choice
Hot dog buns
Brown mustard

– Grill the franks outdoors or cook them on a grill pan, or even a standard skillet with a pat of butter, until they’re nicely browned.  Place them in the buns and top them with baked beans and mustard.

Serves 6

I can’t get enough of this recipe. My soon-to-be sister Whitney took me to downtown L.A. years ago and introduced me to these hot dogs. They were cooked on a bunsen burner on a sheet tray, right there in the middle of a busy street. There was a huge bowl of fresh guacamole on a cooler in the front, surrounded by bottled Jarritos sodas. Bacon-wrapped, grilled, topped with charred onions and jalapeños, and topped with creamy guacamole, you’ll have a line of customers at your own grill. Oh, and, yeah, there are chicharrones in the guacamole.

For the Hot Dogs and Jalapeño-Onion Topping
6 jalapeño peppers
Vegetable oil
1 yellow onion, sliced
Salt and freshly ground black pepper
6 hot dog sausages
¼ cup cornstarch
6 slices bacon
6 hot dog buns
Mayonnaise, for serving

– Set a grill or grill pan to high. If using a grill, set a large cast iron skillet on the grill to preheat. You can also use a grilling basket. Drizzle the jalapeños with oil and set them directly on the grill, if using. Season the onions with salt and pepper, and drizzle with olive oil.  Cook them in the preheated cast iron or on the grill pan, stirring occasionally, until caramelized. Transfer to a serving platter.

– Roll the sausages in cornstarch. Wrap 1 bacon slice around each sausage: the cornstarch will glue them together. Cook the hot dogs in the skillet until the bacon is crisped and browned.  Tuck the sausages into buns spread with mayo, and top with the onions and jalapeños. Serve with guacamole.

For the Guacamole
Makes about 3 cups

4 ripe avocados, pitted
Salt and freshly ground black pepper
½ yellow onion, finely chopped
1 jalapeño pepper, ribs and seeds removed, finely chopped
1 garlic clove, minced
1 bunch cilantro, chopped
Juice of 2 to 3 limes
Worcestershire sauce
Pork cracklings, crushed

– Scoop the avocado flesh into a medium bowl and season with salt and pepper. Mash with a potato masher or a large fork to desired consistency. With a rubber spatula, fold in the onion, jalapeño, garlic, and cilantro. Stir in the lime juice and a dash of Worcestershire sauce. Adjust seasonings, top with the cracklings, and serve.

Serves 4

4 bell peppers in assorted colors, seeded and sliced
1 large onion, sliced
Salt and freshly ground black pepper
Olive oil
4 fresh Italian sausages
4 sturdy rolls, split in half

– Set a grill or grill pan to high. If using a grill, set a large cast iron skillet on the grill to preheat. You can also use a grilling basket. Toss the peppers and onions together in a bowl, season with salt and pepper, and drizzle with olive oil.  Cook them in the preheated cast iron or on the grill pan, stirring occasionally, until caramelized. Transfer to a serving platter.

– Poke the sausages a few times with a fork and lightly coat with oil. Grill until lightly charred and cooked through. Transfer them to a cutting board and cut the sausages into thick slices.

– Brush the insides of the rolls with oil and grill them just long enough to toast.  Stuff the rolls with the peppers and onions and sausage. Serve with banana peppers and pickled vegetables if desired.

This was our tiny guest at the shoot: Paloma. Little but with a dinosaur appetite! Yes, this is a very kid-friendly post.



Father's DayFather's DayThis Father’s Day focus on spending time with your dad rather than slaving away in the kitchen.  It’s summer — time to get the grill out.  These beef skewers are easy to make, casual to serve, and completely satisfying, especially when paired with our chimichurri and homemade mayo.

It’s really a nonrecipe: start with good steak, like NY strip or ribeye. Upgrade with dry-aged steaks— a bit more expensive but extra-flavorful, just like a steakhouse. Cut the steak into 1 1/2-inch cubes and skewer them (if you’re using wooden skewers, remember to soak them for at least 15 minutes prior to using so they don’t burn on the grill), alternating with assorted mini-peppers and cipollini or pearl onions still in their skins. Season the skewers on all sides with salt and freshly ground black pepper and brush them with vegetable oil. Grill until nicely charred.

Serve them with grilled crusty rolls and a generous dose of chimichurri.

To make Homemade Mayo (it’s super-duper easy!) all you need do is whisk together 1 large egg yolk, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Very slowly, start whisking in 1 cup vegetable oil. Whisk, whisk, whisk, and voilá! MAYONNAISE! It really is superb, but, of course, we are very partial to Hellman’s :)


I woke up early and headed to the 68th and Lex to wait for the Jitney to the North Fork. Within two hours, concrete buildings and city sidewalks melted into quaint peak-roofed steeples and clumsily hand-painted signs that said “Fresh Pie” and “CORN.”

I sat on a bench after the bus had deposited me and Tara zoomed up in her car. I hopped in, getaway-car-style, and we took a whirlwind tour of the farm stands and markets in town, ignoring the picturesque scenes and focusing instead on the violent rolling of the clouds, bellies about to burst with rain. In a matter of minutes we’d picked up hot and sweet Italian sausages at Love Lane Market in Mattituck, duck eggs at Wells Homestead Market on the main road in Aquebogue, vegetables at Schmitt’s Farmstand on Sound Avenue in Riverhead, and cider doughnuts and a loaf of shiny-skinned brioche at Junta’s Pastry in Jamesport.

The storm still threatening, we started up the grill and threw everything on— sausages, bread, Brussels sprouts, whole heads of garlic, zucchini—without fussing over much. We were on warp speed because of the weather, but it was very apropos: the whole point of our shoot and cookout had been to shop locally and pile food on the grill; easy prep that required nothing but olive oil, salt, pepper, and fresh herb-flecked butter,  so we could enjoy the last official weekend of summer—and all the wine from Croteoaux Vineyard in Southold.

The recipes below are more of a guideline than a strict how-to; keeping it simple so you have time to kick back and relax is the most important thing.


Olive oil
Salt and pepper
Assorted sausages, poked all over with a fork
Crusty bread, sliced about 1-inch thick
Assorted vegetables, sliced about ¾-inch thick
Whole heads of garlic

Heat grill according to manufacturer’s instructions. Brush all ingredients with olive oil and season with salt and pepper.

Arrange all ingredients in single layer on grill and cook until sausages are plump, charred, and cooked through, 10 to 12 minutes, and vegetables are tender, 5 to 10 minutes. Serve.


Grilled garlic (see recipe above)
Heirloom tomatoes, sliced ¼-inch thick
Fresh mozzarella, pulled into bite-size pieces
Olive oil
Salt and pepper
Fresh basil leaves

Once cooled, peel garlic and squeeze out with fingertips. Arrange tomatoes, mozzarella, and garlic on plate or cutting board and drizzle with olive oil. Season with salt and pepper. Scatter basil leaves over; serve.


1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup mixed fresh herbs (such as thyme, oregano, and marjoram), finely chopped
Salt and pepper

Combine butter and herbs in small bowl. Season with salt and pepper. Serve alongside grilled proteins, vegetables, and bread; spread lavishly.


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