April is a festive month, ushering in warmer weather (hopefully!), spring holidays like Easter and Passover, and the beginning of grilling season. It’s a great time to host brunch or invite sports enthusiasts to enjoy with you the finale of basketball’s “March Madness.” Below are several appealing recipes for you to try, from grilled eggs to adult-like s’mores. Enjoy!
8 Grilling Recipes for April
These grilled eggs are one of the simplest—and tastiest—breakfasts we know. They have something for everyone: creamy eggs, crusty bread crumbs, salty prosciutto, the umami flavors of Parmigiano-Reggiano— and that’s before you add the richness of heavy cream. They’re infinitely customizable: You could substitute Japanese panko for the bread crumbs, bacon or sausage for the prosciutto, cheddar or pepper Jack cheese for the Parmigiano-Reggiano.
Smoked salmon is a weekend favorite in the Raichlen household—a natural with a basket of fresh bagels and your condiments of choice. Run clean hands over the fillet to identify any bones, then pull them out before smoking using a kitchen tweezers or pliers.
We reinvent the cocktail party, with the power of live fire to take finger food over the top with herb-scented, sizzling Finger Burner Lamb Chops. In Italy, they go by the name scotto ditto.
Bacon-grilled onion rings rocked the blogosphere a few years ago—it was love at first sight and first bite. They’re based on the simple premise that bacon makes everything taste better (it does), and yes, the salty smoky bacon really seems to make the onions taste sweeter. Eat as is or arrange on a burger.
The turkey burger arose in an effort to enjoy the lusciousness of a hamburger with the clean conscience that comes with eating low-cholesterol and low-fat meat. These turkey burgers light up your mouth with chili powder, jalapeño pepper, and cilantro. In keeping with the Tex-Mex theme, serve the burgers on flour tortillas along with avocado and slivered jicama.
Steven’s hometown of Baltimore, Maryland, is known not only for its crab and sweet corn, but for its pit beef—chargrilled top round, cooked rare to medium-rare, and piled on rolls or white bread with a dollop of horseradish sauce, aka, tiger sauce. In Season 3 of his TV show, Project Fire (shot near Baltimore), Steven ups the ante by subbing prime rib for top round and adding sliced ham and turkey. It’s a spectacular combination. But don’t just take our word for it.