Top Recipes from Symon's Dinners Cooking Out

Michael’s "snake method" refers to arranging a low mound of just 3 or 4 unlit briquettes in a line (like a snake) around the perimeter of the grill base.

Balance out the grilled main dishes with this refreshing no-cook side.

Why mess up the kitchen when you can throw it all in one pot... on the grill? Pasta night just got an upgrade!

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn’t available.

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

You can cook Michael’s homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Squash blossoms can be eaten in salads or sauteed, but one of Michael’s favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Michael’s pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

The secret to Michael’s smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael’s creamy tartar sauce. It’s a perfect pairing for the golden, lightly fried fish.

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Not only does ricotta cheese add richness to Michael’s herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

It’s all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you’ll love.

Take it from Michael — the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

There’s a layer of tender apples nestled below Michael’s buttery cinnamon-sugar topping.

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Chocoholics, these cookies are for you. But don't worry; they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.