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Elizabeth Karmel

Elizabeth Karmel grew up on barbecue in North Carolina. She is the author of Taming the Flame, has written for Fine Cooking, Bon Appetit, and Redbook, and has a line of grilling tools called Grill Friends. Elizabeth lives in Chicago, where she grills year-round on her balcony.

  • Recipe

    Old Bay Dipping Sauce

    The flavors of a classic shrimp boil are combined in one dynamite melted butter dipping sauce. Serve it with grilled shrimp, clams, or crab.

  • Recipe

    Bloody Mary Cocktail Sauce

    This tart and tangy sauce is a twist on a classic Bloody Mary cocktail. Rim your serving dish with celery salt before serving, if you like.

  • Recipe

    Grilled Watermelon Salad

    Whoever thought of grilling watermelon? We did!  It’s unexpected and a real summertime crowd-pleaser.

  • Recipe

    Bollywood Chutney Chicken Pizza

    Indian flavors and Bollywood movies are quickly gaining popularity in America—and for good reason. Both are richly layered, colorful, spicy, and slightly chaotic. Why not take a break from the…

  • Recipe

    Chicken Caesar Pizza

    The pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and the Parmigiano-Reggiano melts into the chicken…

  • Recipe

    Magic Mushroom Medley Grilled Pizza

    This pizza is a mushroom lover’s dream, showcasing them with an accent of garlic and cognac. You can either use store-bought pizza dough or make your own.

  • Recipe

    Greens on White Grilled Pizza

    The white of this pizza comes from a mix of three cheeses. The heat from the pizza slightly wilts the greens and the prosciutto adds a welcome salty sweetness.

  • Recipe

    Yukon Gold Rush Grilled Pizza

    Potatoes, garlic paste, Gruyère, and black olives come together to create a sophisticated pizza.

  • Recipe

    Roasted Garlic Paste

  • Recipe

    Crushed Tomato Sauce