Alex Guarnaschelli: My Favorite Foods to Throw on the Grill

06/17/2014 at 05:11 PM ET

Alex Guarnaschelli's grilling tips
Inti St Clair/Getty; Cindy Ord/Getty

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef and the executive chef at New York City’s Butter restaurants. Read her blog every Tuesday to get her professional cooking tips, family-favorite recipes and personal stories of working in front of the camera and behind the kitchen doors. Follow her on Twitter at @guarnaschelli.

When summer hits, we always look to the grill. There’s something about that wonderful char and sexy grill marks that makes us feel American. Grilled hamburgers, steaks and corn just make us happy. I even see it when steak (in any form) appears in the baskets on Chopped. The contestants perk up. The audience gets extra excited. When those contestants break out the grill pans and start grilling the steak, even better.

The classic grilling tactic is to grab the main ingredient and go to town. But what about when you grill other things that provide what I like to refer to as the “wonderful underground grill effect?”

For example, I love grilled fruit, like peaches and pineapple. These fruits seem to get juicier and richer in flavor from sitting on the grill. I leave them for a few minutes before rotating them — one of the hardest things about cooking is having those moments where you are doing nothing and the food is getting the time it needs to intensify in flavor!

I also love to grill chili peppers (especially Poblano and jalapeño) until the skin is wonderfully dark and puffs slightly. Sometimes I leave that skin on and chop the peppers to use for a salsa, or marinate the peppers in oil to use in a summer salad at a later date. Have you ever pickled a grilled pepper? Delicious. Grill them, slice them up and drop them in some pickling liquid.

Here’s another great idea: Drop fresh thyme sprigs directly on the grill and let them char and dry out. Then, flake the thyme off the stems into a jar of simple syrup (equal parts sugar and water mixed, heated and cooled) and chill. You now have thyme syrup, which is a cool way to sweeten a batch of summer lemonade, or a gin or vodka cocktail. You could even infuse a bottle of cheap vodka with grilled thyme …

One of my very favorite foods to grill, though, may surprise you. I wash and dry clams, lightly oil them and drop them in a single layer on a hot, clean grill. The first time I did this, I worried the clams would open and all the wonderful juices trapped in the clam shells would fall down into the grill instead of falling into my mouth (always the main objective in cooking!). Nope! As they opened, I plucked them off the grill and tossed them into a bowl of chopped, grilled zucchini and mint leaves mixed with a little lemon juice. The char taste on the outside of the shells adds so much flavor to the dish.

The added bonus is that grilling the shellfish requires very little oil and shellfish are, in the world of calories, some of the best “bathing suit season” foods you can eat. Perfect for summertime. So are vegetables, and shrimp.

Alex Guarnaschelli's grilling tips
Courtesy Alex Guarnaschelli

One note: Grilling can dry out some vegetables, so there’s nothing like that one-two punch from charring broccoli or cauliflower on the grill and then braising them in some liquid to juice them up. It’s like giving the vegetables a mud mask and a facial before eating. The results are tasty and juicy.

The kicker in all this is that I only have a grill at the restaurant. It means I am unable to grill at home. When I get the urge, I turn to my trusty cast iron skillet. But that will have to wait until my next post…

What are you going to try on the grill?

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Jenna on

Preheat grill to medium/high.
Mix together a stick of melted butter, 1/4 cup olive oil, a little more salt and some onion powder.
Generously rub this mixture all over:
Chicken thighs (take out bone but leave but skin on, dried)
Fresh whole green beans (washed, trimmed and dried)
Stonefire naan or flatbread crust (better make a lot – its a big seller)
I place each food into a separate gallon baggie, pour in some of the butter stuff, mooch it around, and carry the baggies on a platter out to the grill.
Use tongs and take each piece of chicken out, laying skin side down on medium/high grill. Grill until skin is browned and crispy, then flip.
Then use another set of tongs to take out green beans, place alongside chicken and mooch around every now and then to get them nice and grilled.
When those foods are done place Naan or Flatbread on the grill and watch closely. You want a nice brown grill, but they cook FAST so babysit them.
Throw everything on the platter your carried your bags out in.
Slice the warm grilled bread and serve with brie, St. Andrews or another doublecream cheese (we just tried with laughing cow because we were out…still good!)
SO fast. Probably 30-45mins start to finish. Max.

Dee on

I’m teaching myself to grill! I started at in May and plan to be a Grill Master by the 4th of July! Lol! I’m in love with grilled asparagus and portabello mushrooms!! Difference types of sausages and, though my pizza dough (for breadsticks) was a slight disaster, I’m sure I learned by lesson and it’ll be GREAT on my next try!!