Thrill of the Grill

Serve these Fish Sauce-Caramel Wings as a small-portion appetizer instead of a main. They’re the right canvas for high voltage flavours to excite everyone’s appetite.

Introduce guests to our Smoky ’Nduja Crostini—a new take on this style of appetizer which uses what is likely this decade’s hottest (pun intended) ingredient.

Sweet corn is the undisputed champ of backyard finger food. Instead of a topping that overpowers, complement instead with this Garlic Bread Corn recipe. Borrowing tricks from another favourite finger food feels familiar and new.

Pretty much the opposite of low‑and-slow, Japanese-style grilling is all about coaxing maximum flavour from searing heat and a small handful of ingredients. These Beef & Shishito Skewers are about as close to instant as backyard cooking can be.

Flattened chickens are pretty great, but half chickens are even better. You’ll only need one pair of tongs (and no gymnastics) to flip a half instead of a whole in this riff on buffalo chicken. That’s news we can use when are hands are full.

Our Smoky Bourbon Sour recipe invites smoke to the bar by calling for you to grill the lemons before juicing them. The caramelized sugars and rich smoke flavours play nice with bourbon in the perfect sour.

Salty, lip-smacking Marys are never out of place when the weather’s turned warm. This version sports moonshine, a kind of unaged whiskey that is really at home alongside tomato juice.

After a couple of hours spent grilling, dessert should pretty much take care of itself. The solution: this make-ahead number that only requires assembling.

Spumoni is a colourful Italian dessert of layered gelato, and it’s having a moment. It’s usually packed into a mould of some sort then held in the freezer, but the truth is you don’t need to go to that much trouble. Instead, set out a trio of ice creams and a few garnishes and let everyone build their own spumoni sundaes.