Mary Berg loves to cook outside and has recipes that take grill night to the next level. Brie and Pancetta Burgers are topped with chunky grilled red onion and gooey Brie cheese. For a vegetarian grill-friendly main, Mary's Grilled Soy Maple Mushrooms caramelize beautifully, and on the lighter side, Grilled Scallops with Minty Pea Salad are flavored with garlic, lemon and herbs on a peppery arugula base. Finally, Mary does some barbecue baking with decadent Cheese Stuffed Grilled Garlic Flatbreads.
For a double dose of citrus flavor, Guy Fieri marinates bone-in chicken breasts in grapefruit, orange and lemon slices and juice and then finishes the chicken off in the oven with citrus zest compound butter.
Vivian Chan teaches how to sear and roast chicken breasts to juicy perfection. Then she adds extra flavor with creamy butter seasoned with lemon, tarragon and shallot.
It all starts with one lemon and garlic roast chicken served with baby leaf with crispy bacon and parmesan salad which lives on to become chicken stock and chicken tabbouleh salad. Ina invites her garden designer friend to decorate the garden.