Has he ever steered you wrong before? The latest in Mark Bittman’s Everything series, How to Grill Everything has expert tips for newbies and seasoned grillers alike. You’ll find recipes for every course, including dessert, and every protein and vegetable you can grill. We especially loved Mark’s soup-to-nuts approach to grilling the perfect steak. Mark’s advice starts at the market. You’ll learn how (and why) to buy one cut vs. another and then Mark explains everything you need to know to grill that steak to your desired doneness. Finish it with an easy black-and-blue butter. (Can you guess what Chris Prosperi made for our pre-show meal?)
• ON-DEMAND: Listen to Faith’s conversation with Mark Bittman and get Mark’s grilling tips, along with several recipes from the book. •
As our very special guest, Mark explained how to spatchcock a whole chicken (more crisping area!) and how to make beautiful grilled vegetable stacks (Mark’s favorite right now is sweet potato, eggplant, and red onions). Layer your favorites and top with a cirusy lime ricotta. It’s divine.
