It’s going to be a smoky, delicious summer
I spend all year daydreaming about summer. More specifically, I daydream about throwing an entire farmers market’s worth of produce onto a flaming grill. I know what you’re thinking: What about burgers and hot dogs? Alas, thanks to legions of soggy bell pepper-zucchini skewers and undercooked slabs of eggplant, grilled vegetables tend to be a tough sell among the meat-eating crowd — woe to the marinated portobello that dares to compete with a rack of pork ribs. And that’s a shame, because a few smart techniques can make charred cabbage just as craveable as a juicy burger.
“The fragrance of the smoke when you’re eating a vegetable that came off the grill stimulates the appetite,” says Lara Lee, author of Coconut and Sambal. “Grilling adds quite a wonderful textural contrast, too: flaky, crisp skin and a soft inside. It … Read more