Mussels opening up on the grill.   (Photo: Christopher Baker)

“This is the way I like to eat,” says Bobby Flay, arguably the country’s best-known preacher of the grilling gospel. “You don’t have to go inside for anything and you can cook everything on the grill.” That would include such atypical and satisfying creations as asparagus wrapped in prosciutto, and grilled “pizza” with cherries—along with reborn classics like a surf-and-turf satay with kebabs of shrimp and sirloin. Which is the least you’d expect from the likes of Flay and colleagues Laurent Tourondel (BLT Steak), Sara Jenkins (50 Carmine), Jean-Georges Vongerichten (Spice Market ), and James Distefano (davidburke & donatella).

BREAKFAST
Maple-Peach-Glazed Ham Steak

Cheesy Cast-Iron-Skillet Scrambled Eggs

LUNCH
Mussels on the Grill

Chicken With Preserved Lemon & Rosemary

Prosciutto-Wrapped Asparagus

Smoked Corn With Herb Butter

DINNER
Black-Pepper Shrimp and “Sun-Dried” Pineapple

Charred Sirloin With Soy, Garlic, and Cilantro

Chicken Satay

Pork Satay

DESSERT
Bing-Cherry Pizza

All recipes serve 6 unless noted.

Related:

• Archive: “Features”
• Articles by Gillian Duffy
• Table of Contents: May 24, 2004 issue of New York | Subscribe!