Favorite Summer Grilling Recipes

Check out these amazing 11 Favorite Summer Grilling Recipes From Yankee Magazine!

Father’s Day is just around the corner, and dad will probably like nothing more than taking a break from the grill. He might just never return it if you serve the following main dish, side and dessert dishes from Yankee Senior Food Editor Amy Traverso!

Photo credit for all photos: Michael Piazza for Yankee Magazine

11 Favorite Summer Grilling Recipes From Yankee Magazine

Amy Traverso is a senior food editor at Yankee magazine, co-host of the national public television series Weekends with Yankee, and the award-winning author of The Apple Lover’s Cookbook. Yankee, of course, is the 85-year-old iconic publication celebrating the absolute best of New England, which you can find right here!

Based in Boston, Amy is an expert on New England cuisine, apples, and travel. She is the former food editor at Boston magazine.

Her work has also been published in The Boston Globe, Salon.com, and Travel & Leisure, and she has appeared on The Martha Stewart Show, Throwdown with Bobby Flay, Hallmark Home & Family, and Gordon Ramsay’s Kitchen Nightmares.

From juicy burgers and marinated steak tips to ratatouille salad and skillet s'mores dip, these recipes are sure to make your next grilling celebration a delicious success!

11 Favorite Summer Grilling Recipes From Yankee Magazine

5 Favorite Grilling Recipes

Outside-In Homemade Burgers Even though condiments are incorporated into the patties, don’t hesitate to top these homemade burgers with the usual fixings. You’ll enjoy an even richer flavor. Classic Baked Beans on the side are great, too.

Shrimp and Corn “Clambake” Grill Packs Inspired by the iconic New England clambake, these grill packs replace lobster with quick-cooking shrimp, along with spicy sausage, corn, and potatoes. Smoked mussels are optional but add a wood-fired flavor.

Brown Sugar Bourbon Steak Tips Thanks to a boozy-sweet marinade, this recipe for brown sugar bourbon steak tips is a flavorful addition to your grilling repertoire. It’s also the most popular steak tip marinade recipe in the Yankee archives. Serve with grilled veggies.

Grilled Swordfish with Tomato and Sweet Pepper Salsa This simple grilled swordfish topped with a fresh tomato and pepper salsa is fast and flavorful. It’s also delicious on fish tacos or grilled chicken.

Slow-Gr illed Chicken Thighs with Alabama White Sauce Grilling over lower heat is perfect for bone-in chicken thighs. Alabama white sauce is a simple vinegar-mayonnaise blend white BBQ sauce that’s fantastic on chicken and pork. If you think barbecue sauce should always come in shades of red, you’re in for a delightful surprise.

4 Grilled Cookout Sides

Pull-Apart Skillet Garlic Bread These buttery skillet garlic pull-apart rolls are a major crowd-pleaser. They’re easiest to bake in a lidded charcoal or gas grill, but you can also make them in a covered skillet over a fire pit.

Photo: Michael Piazza | Food Styling by Catrine Kelty | Prop Styling by Caroline Woodward

Pull-Apart Skillet Garlic Bread Recipe

These buttery skillet garlic pull-apart rolls are a major crowd-pleaser. They’re easiest to bake in a lidded charcoal or gas grill, but I have made them in a covered skillet over a fire pit. Just be sure to keep a close eye on them so the bottom doesn’t burn before they’re fully cooked. Alternatively, you could bake them in hot coals after your fire has burned down.

Yield: 6 to 8 servings

Ingredients needed to make this Pull-Apart Skillet Garlic Bread Recipe

3 tablespoons salted butter
3 tablespoons olive oil
7 large garlic cloves, minced
¼–½ teaspoon chili flakes
1–1½ pounds prepared pizza dough
¹⁄3 cup plus ¼ cup grated Parmesan cheese

Instructions for making this Pull-Apart Skillet Garlic Bread Recipe

Melt the butter with the olive oil in a 12-inch skillet over medium-low heat. Add garlic and chili flakes and cook until garlic is just translucent, about 1 minute. Pull the pan off the heat and cool for 10 minutes while you prepare the dough.

Dust your work surface with flour. Divide the pizza dough into four pieces, then roll each piece into a rope about 1½ inches wide. Cut each rope into 2-inch lengths and roll each piece into a ball.

Sprinkle ¹⁄3 cup grated Parmesan over the garlic butter in the skillet. Roll each ball of dough in this mixture and arrange the coated balls around the skillet. Leave room between each ball, as they will expand. Cover the pan with foil and let the balls rise for 30 minutes.

Meanwhile, prepare your grill for indirect, medium-high heat (about 400°). When the dough has risen and the grill is hot, set the skillet, covered with foil, over the cooler area of the grill. Cover and cook for 20 minutes, then remove the foil, sprinkle with the remaining ¼ cup cheese and bake until cooked through, 5 to 10 minutes more.

Grilled Ratatouille Salad with Lemony Herb Dressing Celebrate the bounty of summer with this ratatouille salad, an update on a classic French dish.

Grilled Zucchini Salad In this flavorful and fresh summer zucchini salad, zucchini slices are lightly browned, then tossed with fresh herbs, almonds, Parmesan, and lemon.

Grilled Corn with Herbed Bacon Butter Fresh herbs and crisp bacon elevate buttered, grilled corn to delicious new heights in this easy summer recipe.

Crowd-Pleasing Cookout Desserts

Campfire S’Mores Dip This gooey skillet s’mores dip couldn’t be simpler: You just melt some chocolate in a skillet, top with marshmallows, cover, and cook. To eat, dip the graham crackers into the sauce. If you want a nicely browned top, it does help to have access to an oven’s broiler, a small kitchen torch, or a carefully wielded flaming branch.