You could get him a robe. Or another something-or-other that could be categorized as a “gadget.” Or a bottle of gin for his gin & tonics. You could get him a charcoal chimney or grilling tongs monogrammed with his nickname. You could get him any number of things that would make him happy…OR…you could give him something that will directly, immediately, deliciously benefit you and the kids all summer long and for many summers to come. You could give him The Grilling Book, edited by Adam Rapoport, editor in chief of Bon Appetit and longtime Friend of DALS. I dare you — and I dare you to dare him — to look at these photos and not want to fire up the grill immediately. The book will be your family’s summer bible — and for anyone who can’t seem to break through the hot-dog-and-burger firewall, you’ll find over 400 pages of gorgeously-photographed inspiration; primers for every stage of the grilling process; salads, slaws, cocktails and sauces that pull it all together; and recipes from all over the world, for all kinds of family dinners. Not convinced? How about a little teaser…to start wouldja look at that Cedar Plank Salmon above?
Skirt Steak with “ridiculously addictive” bright green Chimichurri Sauce.
Lamb Burgers with Moroccan Spices and Orange Salsa made from beets, cumin, jalapeno, and cilantro.
Chicken Yakatori, made with ground chicken, scallions, miso, and soy basting sauce. I am so tracking down all the ingredients for it as soon as this post goes live.
Grilled Haloumi with Watermelon, Tomatoes Basil & Mint. We’ve discussed Grilled Haloumi before, but I don’t know if it’s ever looked this good. It’s a sheep-goat milk blend, that’s firm enough to retain its shape over hot coals, but soft enough to ooze a little inside.
All food photographs above by Peden + Munk.