What to Cook This Weekend

Grilling Season Starts Now. Here Are 11 Recipes You Need

Barbecue season has officially begun—but you’ll want to customize your grilling for spring.
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Photo by Alex Lau

No, grilling season does not begin on the first day of summer—it begins as soon as the weather’s warm enough to hang out outdoors. And after a very long, very indoor year, it’s time to do yourself a solid and breathe some fresh air while you cook this weekend. Below, you’ll find some of our best easy-grilling recipes for spring, including a perfectly seasonal lamb burger, a barbecue-kissed cocktail, and a spectacular dessert that cooks while you eat.

More great grilling recipes, right this way →

  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    5/11

    Grilled Greens and Cheese on Toast

    Pile charred Halloumi cheese, kale, and cherry tomatoes on garlicky bread for an almost-instant dinner from the grill. No bread? No problem—toss everything else together and eat it as a salad.

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  • Photo by Alex Lau
    6/11

    Pork Chops with Radishes and Charred Scallions

    A crisp, punchy salad of shaved radishes and parsley provides the perfect counterpoint to these smoky fennel-rubbed pork chops.

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  • Photo by Gentl & Hyers
    9/11

    Thyme Out

    Sour lemons get richer and sweeter after they've been grilled. Juice them once they're charred for a fresh, bright, barbecue-friendly cocktail.

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  • Food styling by Olivia Mack Anderson, Photo by Chelsea Kyle
    10/11

    Shrimp and Chorizo Mixed Grill

    Here's one of our favorite easy grilling recipes for spring. Charred chorizo, shrimp, cabbage, and asparagus get doused in a bright and tangy cilantro-lime dressing. Looking to eat even more of those stalks? Here are some of our must-make asparagus recipes.

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  • Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews
    11/11

    Grilled Potatoes With Red Miso Butter

    Sides belong on the grill, too. Boil some potatoes, then throw them on the grill until the skins become charred and crispy. They'll get nice and hot—and ready to soak up all the savory miso butter.

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A graduate of the Walter Cronkite School of Journalism, Tiffany has dabbled in various branches of media, from editorial to social media to public relations. These days, she scours the internet and cookbooks for simple recipes that make her feel like a rockstar chef (like this chakalaka grilled cheese sandwich ... Read More
Commerce Writer, Bon Appétit
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