Food52 any night grilling 60 ways to fire up dinner (and more)

Disbrowe, an Austin-based food writer (Southern Living) and James Beard Award winner, offers home cooks recipes aimed at the nightly dinner table. Charred bread becomes a meal topped with hummus or chicken; basic flatbread/pizza dough goes upscale in Alsatian-style tarte flambé. Vegetable mains and sides include black lentils with smoked beets cooked directly in wood coals, and there are charred-greens recipes such as grilled radicchio and pears topped with anchovy bread crumbs and burrata. A section on grilled fish features swordfish kebabs and a one-pot clambake, and there's a world of wings, ribs, steaks, and burgers to choose from with "killer condiments" such as cornichon relish and a gingery beet ketchup. Charts deconstruct classic s'mores and other dessert combinations to create innovative riffs. Disbrowe discusses advantages to grilling (deepened flavor, benefits of "lingering heat," and outdoor cooking's romance), weighs gas versus charcoal grilling (she prefers lump charcoal), and provides photos instructing how to use a chimney coal starter. With her effortless approach to grilling, Disbrowe will inspire home cooks to grab a pair of tongs on any given night of the week. (Mar.) © Copyright PWxyz, LLC. All rights reserved.

James Beard Award-winning author Disbrowe (Down South), a self-professed "weekend griller," spent months developing these approachable recipes for any day, any time grilling. Using the author's straightforward instructions, cooks of all skill levels will be able to fire up a gas or charcoal grill for preparing such dishes as crackly rosemary flatbread, cauliflower steaks with green harissa, and boneless leg of lamb with sumac yogurt sauce. As with Karen Adler and Judith Fertig's The Gardener and the Grill, this book covers a variety of appetizers, soups, salads, and desserts that don't require lengthy prep or cook times. More gourmet than a basic guide, these recipes bring to mind laid-back gatherings laden with crisp cocktails and freshly grilled foods. VERDICT If you're intimidated by heavy-handed barbecue bibles, opt for this inviting collection instead. Highly recommended. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Party Wings with Cholula Butter Serves 4 I wasn't a wing enthusiast until I cooked them on the grill--then I was hooked. The high heat renders the fat, crisping the skin and making them taste both rich and improbably light (unlike the gut-bomb sports bar variety). Of course, wings are the quintessential party snack, something spicy and messy to entertain you while you're sipping cocktails and swapping one-liners. They can also be the attraction, join other small plates, or provide a hearty snack for friends waiting on something with a longer cooking time, like a smoked whole turkey or brisket. A two-zone fire is essential here because it provides nice heat for an initial char, as well as a moderate zone to cook the meat through without scorching the skin. I use drumettes because they're meaty and easier to eat, and Cholula for the hot sauce. It's a smoky Mexican hot sauce that's delicious on eggs, tacos, and just about everything. 3 pounds (1.4kg) chicken wing drumettes Olive oil, for drizzling Kosher salt and freshly ground black pepper 1⁄4 cup (60ml) Cholula hot sauce 3 tablespoons freshly chopped parsley 2 tablespoons unsalted butter, at room temperature 2 tablespoons fresh lemon juice 2 cloves garlic, minced    1. Place the drumettes in a large bowl, drizzle with enough olive oil to lightly coat, generously season with salt and pepper, and toss to combine.   2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.   3. While the grill heats, in a separate bowl, stir together the Cholula, parsley, butter, lemon juice, and garlic.   4. Grill the drumettes over direct heat, flipping and rotating as needed for even cooking, until nicely charred on all sides, 5 to 7 minutes. Move the drumettes to indirect heat, close the grill, and continue to cook, turning the drumettes often (and closing the grill lid in between), until cooked through and the juices run clear (if you're uncertain, cut into one to check), 20 to 25 minutes.   5. Place the hot drumettes in the bowl with the Cholula butter, toss vigorously until well coated, and serve immediately. Excerpted from Food52 Any Night Grilling: 60 Ways to Fire up Dinner (and More) by Paula Disbrowe All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.