“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).
Maple-Peach-Glazed Ham Steak
Mussels on the Grill
All recipes serve 6 unless noted.