We’re lucky to get extraordinary stone fruit in the West. If you can’t find plums, feel free to go for peaches, nectarines, or even cherries in this recipe.
We know what you’re thinking: Blueberries? With chicken?! Yes indeed—the light pickling and intriguing spices with the berries are truly excellent in this dish.
A side of salmon, hot off the grill and laid on fig leaves from a backyard tree if you have one, makes a spectacular main course. If you’re daunted by the prospect of flipping such a large piece of fish, cut it into three sections before grilling (they’re easier to turn) and arrange them end to end on the platter.
We are not kidding when we tell you that this is one of the best recipes ever created at Sunset for cooking outdoors. It’s a showstopper—a giant pan of aromatic ingredients simmering over fire—and interactive; you can ask your guests to help stir in the ingredients if you like. And it’s not hard, as long as you prep everything ahead. Cook this paella, and no one will ever forget your party.
From Harrison Ford’s son, L.A. chef Ben Ford, comes a fabulous leg of wood-fired lamb, marinated in a heady mix of herbs and spices for a full day before it’s cooked over fire. What’s not to like?
Recipe: Rosemary Grilled Leg of Lamb
Tender chicken and juicy, sweet peach slices, skewered together and grilled, make a wonderful, unusual combination. The char and smoke of the grill flavors them both and brings them together.
We developed this recipe to be used with a standard water smoker—but we show you how to smoke it on gas and charcoal grills, too. It’s moist, bodaciously herbaceous, and memorable.
Recipe: Sage and Thyme Smoked Turkey