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Judith Fertig

  • Recipe

    Grilled Onions with Thyme and Cream

    These creamy onions are a decadent topping for a burger or grilled steak.

  • Recipe

    Grilled Corn Planks with Tarragon Crème Fraîche

    Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don't stay intact.…

  • Recipe

    Grilled Portobello Quesadillas

    Pepper Jack cheese gives these quesadillas a spicy kick, but you can use Monterey Jack if you prefer less heat.

  • Recipe

    Thai-Style Grilled Corn Soup

    Grilled sweet corn and Thai red curry paste pair with coconut milk and lime juice in this refreshing summer soup; serve it hot or cold.

  • Recipe

    Garlicky Grilled Portobellos with Breadcrumbs

    Toasted breadcrumbs and a lemon-garlic dressing make a flavorful topping for meaty grilled portobellos. Serve as an appetizer or vegetarian main course with a salad.

  • Recipe

    Grilled Portobello Bisque

    This fresh take on cream of mushroom soup gets deep flavor from grilled mushrooms, sun-dried tomato paste, and a dash of brandy.

  • Recipe

    Grilled Onion and Gorgonzola Dip

    This tangy dip is just as tasty with potato chips or crudités. Leftovers are great on sandwiches or baked potatoes.

  • Recipe

    Grilled Onion and Sage Flatbread

    Serve this easy-to-make flatbread as a hearty appetizer or for lunch or dinner with a salad and soup.

  • Recipe

    Grilled Straw and Hay Fettuccine

    In this riff on a classic Italian dish, thin strips of grilled summer squash and zucchini represent the traditional yellow (straw) and green (hay) fettuccine.

  • Recipe

    Grilled Zucchini with Spicy Peanut Sauce

    Zucchini takes on smoky, nutty flavors when grilled, making it a delicious partner for the spicy, satay-inspired peanut sauce. If you have any leftover sauce, try it with noodles or…

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