By Barton Seaver
Stirling Epicure, $30
With a focus on fruits and vegetables, award-winning chef Barton Seaver’s beautiful new grilling book stands out from the mass of meat-obsessed barbecue books on the market. Its compelling recipes-think Wood Grilled Snap Peas with Smoky Aïoli and Ember-Roasted Squash Hummus-mingle the delectable fl avors of seasonal produce with hints of smoke and fire. There are also detailed essays on grilling techniques and informative ingredient guides, which include sustainability information that’s more practical than preachy. (Seaver heads up the Healthy and Sustainable Food Program at the Harvard School of Public Health.) An abundance of recipes for all sorts of nongrilled goodies (cocktails, pickles, salads, soups, sides) will see you through this summer and many more to come.
Grilled Potato Salad (page 86) In this smoky, spicy, creamy, tangy version of potato salad, new potatoes are boiled with vinegar, grilled, and tossed in a yogurt-based dressing flavored with sliced scallions and roasted poblanos.
Flank Steak with Radicchio and Plum Salad (page 232) This terrific, easy recipe takes grilled steak from ordinary to unforgettable as sweet plums and smoky beef meet the bitter crunch of radicchio.
|Ember-Roasted Salt Potatoes with Scallion Cream||Grill-Roasted Spaghetti Squash with Molasses and Butter||Pine Bough–Roasted Mussels|
Photos by Katie Stoops