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Grilling

  • Product

    Yoshi Grill Mats

    These thin, flexible, reusable mats made of a PTFE-coated glass fabric sheet solve many of the more annoying aspects of grilling: stick-prone foods (pizza, fish), flare-ups, and the messy grill…

  • Magazine

    How to Make Pinsa

    These grilled flatbreads are the latest evolution of Roman pizza.

  • Recipe

    Pinsa with Gianduja, Cherries, and Hazelnuts

    Gianduja is a sweet chocolate and hazelnut spread that pairs naturally with tart, boozy cherries. Sprinkle with hazelnuts to kick up the gianduja’s nuttiness. Be sure to have the toppings…

  • Recipe

    Pinsa with Peaches, Honey, and Walnuts

    Grilled Roman pinse can be just as wonderful at the end of a meal as they are for a main course. Be sure to choose firm peaches that hold up…

  • Recipe

    Pinsa with Mozzarella Curd, Tomato, and Almond Pesto

    The sweet and acidic tomatoes act as a foil to the creamy mozzarella on these Roman grilled pizzas. Be sure to have the toppings ready before you grill the dough,…

  • Recipe

    Pinsa with Asparagus and Prosciutto

    Grilling the asparagus over medium heat creates a nice char that blends well with the savory Parmigiano-Reggiano. Be sure to have the toppings ready before you grill the dough, since…

  • Recipe

    Pinsa with Zucchini, Ricotta, and Lemon

    A bit of lemon zest enhances the flavor of seasonal grilled zucchini on this grilled Roman-style pizza. Be sure to have the toppings ready before you grill the dough, since…

  • Recipe

    Pinsa Romana Dough

    This recipe is the base dough for all pinse. Prepare the toppings before you grill the dough. They go on immediately after the dough comes off the grill. For gluten-free…

  • Recipe

    Reverse-Sear Beef Tenderloin Caprese Platter

    This dish is simple, so using the highest-quality fresh ingredients is paramount for flavor. For a side dish, grill thick slices of hearty sourdough bread, and rub them with the…

  • Recipe

    Grilled Okra with Orange-Shallot Vinaigrette

    This favorite southern vegetable becomes smoky and sweet after a turn on the grill. Serve with grilled rib-eye steaks or grilled fish.

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