We asked top Food Network chefs to dish about some of their favorite grilling recipes for this all-star, summer-long potluck.
Giada's Italian Flatbread (Piadina) With Fontina and Prosciutto
Giada says, "Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular."
"I love my Artichoke and Tomato Panzanella," says Giada. "It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."
"I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat," says Bobby. "Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger."
Bobby says, "This recipe proves that cedar plank cooking is not just for salmon anymore. Cooking burgers over cedar planks creates amazing flavor, infusing every bite with smoky complexity. This is a fun and creative way to serve hamburgers at your next outdoor barbecue."
The Barefoot Contessa coats thin spaghetti in a sweet-pungent dressing made from rice vinegar, soy sauce, honey, ginger and peanut butter. Fresh vegetables add color and crunch — fitting for an outdoor gathering.
"Tropical Temptation is truly summer vacation in a glass," says Sandra. "The best part is that you don't have to go away, you can enjoy it with your friends and family at your next party."
Sunny's Currywurst With Quick-Pickled Peppers and Onions
Sunny says, "Some of my first memories of grilling — and hot dogs to be specific — were in Germany using bratwursts and shoving them in chewy, crusty bread called 'brotchen.' Currywurst is a famed dish there served with cooked and sliced bratwurst covered with a spicy-sweet curry ketchup sauce. This is my version of the dish that's summer- and grill-ready!"
Iron Chef Marc Forgione's Grilled Chicken Breast With Marinated Cherry Tomato Salad
"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."
"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic (and simple) flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that’s when they open."
Marcela says, "A pepito is usually made with marinated grilled meat but I decided to give it a healthier kick with the chicken. The olive oil and red wine vinegar finish was my mom's secret to many of the things we ate — they enhance the flavor of all the ingredients in the pepito and I love using them because it takes me right back to my childhood when my mom would cook for us, sort of a trip down memory lane."
"I just love a summer cookout! However, to have a successful meal centered around grilled items, you need key dishes to support and round out the menu," says Geoffrey. "Lobster rolls do just the trick — the protein is sweet yet not too delicate, providing the perfect balance to the hearty meat offerings."
