Episode Details

Has grilling ever felt too time-consuming, too messy, or impossible without a fancy backyard setup?

This week, we’re simplifying grilling to make it feel more approachable, even on a weeknight.

By the end of this episode, you’ll:

1. Learn how to get charred, grilled flavor at home, with or without an outdoor grill
2. Discover easy summer meal ideas, including grilled salads, vegetarian dinners, unique kebabs, and fruity desserts
3. Pick up practical strategies like shortcut marinades, make-ahead components, and smart ways to use peak-season produce

Press play now for low-effort, high-reward grilling ideas you’ll want to make all summer long!

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Links:

Salads as Meals

Big fat Greek salad with souvlaki-ish chicken by Meredith Haydn

Grilled caesar salad by Vindulge and Kari’s “secret ingredient” Caesar dressing via our Substack

Vegetarian

Soba with grilled mushrooms and tofu by Ali Slagle for NYT Cooking

Spanish-style grilled veggies with breadcrumb picada by Tori Ritchie via Bon Appetit

Meat

Georgian Shashlik (kebabs) from Silk Road Recipes

Spiedies sandwiches from Binghampton, NY, recipe from Sam Sifton via NYT Cooking

Fish

Grilled albacore with citrus marinade from Wild Tide Seafood (shout out to Tim Wastelll and Old Pal restaurant in Portland for the inspiration)

Mahi mahi tacos with fruity salsa from Food 52

Sweets

Grilled peaches with amaretti by Ina Garten via Food Network

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