Delish Quarterly Issue 6 2022

OUR GRILL IS season-agnostic. It sounds nuts, but I’ve been known to clear a foot of snow off my Weber to make a fast dinner (I probably spend more time shoveling than I do actually cooking). But that’s the beauty of backyard cuisine, isn’t it? It’s high-heat, low-stress, and open-air—and I couldn’t possibly relegate it to just one season. The downside is that grilling recipes can start to feel really one-note: Burgers, hot dogs, chicken breasts are all fine, but in the summer—when produce is at its peak and the rosé is flowing a little easier—I need options. Thankfully, we really did it here: You’ll find some forever favorites (like Honey-Glazed Pork Chops on page 45 and Cilantro-Lime Grilled Salmon on page 39), but we have some wildly creative ideas…

SET THE SCENE So, it’s been a minute (er, years?!) since you last entertained. Don’t worry, we’ve got you. These pro decor tips will guarantee a night to remember. LIGHT THINGS UP “Lighting is key to good ambience, which is key to helping people feel relaxed,” says stylist Emily Henderson, co-author of The New Design Rules. But who says you’re limited to one strand of string lights around your yard’s perimeter? Go for a curtain of fairy lights (they add a little magic!) and pepper a mix of soft lighting sources like candles and lanterns throughout your space. BRING THE INSIDE OUTSIDE Create a cozy vibe by repurposing an old dresser, bookshelf, or desk as a buffet area for your main spread or desserts, says entertaining and lifestyle expert Alejandra…

Memorize this marinade. This easy equation will work magic on any cut of meat: 2 parts vegetable oil + 1 part acid (vinegar, wine, citrus juice) + flavorings (herbs, spices, alliums—garlic, onion, shallots). Aim for ½ cup marinade per pound of meat. Get impressive grill marks every time. As you place your meat/veggie/bread on the superhot grates, imagine it’s a hand on a clock. Point the food to 1 o’clock, then halfway through cooking rotate it counterclockwise to 10 o’clock. Flip and repeat. Keep fragile fish from falling through the grates. Place overlapping slices of lemon, lime, or orange on the grill as a (tasty!) safety net for fillets of thin white fish like trout, flounder, or haddock. Cook under a closed lid until the fish flakes with a fork.…

CARL’S JR WESTERN BACON CHEESEBURGER MAKES 4 25 MIN ¼ c. whole milk1 large egg1 tsp. sweet or smoked paprika½ tsp. garlic powder½ tsp. onion powderKosher saltFreshly ground black pepper½ c. all-purpose flour2 tbsp. plus ½ tsp. cornstarch¾ c. bread crumbs, such as pankoCanola oil, for frying1 large yellow onion8 slices bacon1 lb. ground beef, divided into 4 patties4 slices American cheeseBBQ sauce, for topping4 sesame seed buns 1. In a shallow bowl, whisk together milk, egg, paprika, garlic powder, onion powder, 1 teaspoon salt, and a few cracks of black pepper until thoroughly combined. In another shallow bowl, whisk together flour and cornstarch. In a third shallow bowl, add bread crumbs. 2. Fill a heavy-bottomed pot with about 3" oil and place over medium heat. Bring oil to 375º.…

Cole, at the first Slutty Vegan location, where people have been known to stand in line for hours to get their fix. Make Slutty Vegan’s most popular burger at home! WHEN YOU IMAGINE a romantic marriage proposal, a fast-food joint likely doesn’t come to mind. But Slutty Vegan, the rapidly expanding Georgia-based company, has already had at least four couples pop the big question inside one of its restaurants. With lines around the block, countless celebrity spottings (Tyler Perry, Usher), and at least five more locations in the works, from Birmingham, Alabama, to Brooklyn, it’s safe to say people are *obsessed* with the company’s fully loaded, naughtily named (One Night Stand, Fussy Hussy) plant-based burgers. Pinky Cole, who started the business from her bedroom in 2018, had no idea that…

ULTIMATE CHICKEN BURGERS SERVES 4 45 MIN 1. In a large bowl, combine 1 ½ lb. ground chicken, ¾ tsp. smoked paprika, 1 clove minced garlic, and 3 thinly sliced scallions. Season with salt and pepper and form mixture into 4 patties. 2. In a large skillet over medium heat, heat 2 tbsp. olive oil. Add patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 4 to 5 minutes per side. 3. Top each patty with 1 slice cheddar, cover, and cook until just melted. Transfer patties to a plate. 4. Build burgers: Sandwich butterhead lettuce, coleslaw, cooked patty, sliced avocado, sliced red onion, sliced jalapeño, and more coleslaw on 4 burger buns. —LAURA REGE LAMB BURGERS WITH GARLICKY YOGURT SAUCE SERVES 4…