How to Grill Everything: Simple Recipes for Great Flame-Cooked Food by Mark Bittman

  • Bruschetta (page 21)

    from How to Grill Everything: Simple Recipes for Great Flame-Cooked Food How to Grill Everything by Mark Bittman

    • Categories: Grills & BBQ; Quick / easy; Main course; Appetizers / starters; Cooking ahead; Italian; Vegetarian; Vegan
    • Ingredients: baguette bread
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Notes about this book

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Notes about Recipes in this book

  • Garlic shrimp

    • richard353356 on May 19, 2026

      Could have used a little more seasoning or flavor.

  • Coconut-rum shrimp and pineapple skewers

    • nanknitte on December 17, 2021

      I've made this shrimp recipe a few times- really love it. Lots of flavor is imparted in the quick marinade time. Make pineapple fried rice with the leftovers!

    • nanknitte on December 17, 2021

      I've made this shrimp recipe a few times- really love it. Lots of flavor is imparted in the quick marinade time. Make pineapple fried rice with the leftovers!

  • North Alabama chicken with white BBQ sauce

    • MarciK on May 02, 2021

      I added tarragon from my garden and enjoyed the addition. I didn’t have apple juice. I used more mayonnaise than what the recipe called for because I didn’t want such a strong vinegar taste. Next time I might thin it out with something. I think a thinner coating won’t feel so heavy. This was a winner of a recipe overall. I’m not that experienced with grilling, but it came out perfect. I needed to cook it a little less time than the recipe says. My grill gets pretty hot.

  • Bacon-wrapped chipotle meat loaf

    • PennyG on October 25, 2020

      This was awesome! Absolutely delicious paired with a nice Cab. Definitely on our make-again list.

    • PennyG on October 18, 2021

      And welcome FALL (such that it is in South Texas)! Made this again and it was just as delicious as the first time. Really easy too. I’m going to start changing up the flavors but use this same technique.

  • Sweet potato-eggplant stacks with lime ricotta

    • Larkspur on December 28, 2020

      The vegetables all cook at different rates so keep that in mind. Before making this dish I had never had grilled sweet potato and it is delicious. I would make this with just sweet potatoes and onion with the lime ricotta for a simpler version of the dish.

  • Lemon-rosemary cauliflower steaks with Manchego

    • intrepidcook on April 17, 2021

      I made this in the oven at 425'F

  • Vegetarian baked beans

    • joeljkp on September 17, 2025

      Pretty simple from-scratch baked beans. Good flavor. Next time I'll toss in some smoked paprika and make sure to soak the beans as directed - they never did get as tender as they should.

  • Lemon-garlic cauliflower

    • tmitra on June 01, 2020

      I liked it better with half the dried red pepper flakes.

  • Corn on the cob

    • tmitra on June 17, 2019

      Especially liked the "softened butter mixed with honey and sriracha or other hot sauce to taste"!

  • Tomatoes with basil

    • Bfamkitchen on September 11, 2022

      Simple, quick, and tasty.

  • Watermelon and tomato salad with feta and mint

    • tmitra on July 12, 2025

      I know it's a grilling book, but I prefer un-grilled watermelon here. Grilled watermelon is less sweet and doesn't have other redeeming qualities.

  • Molten chocolate cake

    • tmitra on July 12, 2025

      Burnt edges, smoky flavor, and strange texture. I'm not convinced that desserts are meant for grilling.

  • Baltimore pit beef sandwiches with horseradish sauce

    • hashi on April 17, 2026

      Full of grace

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Reviews about this book

  • Food52

    Grill your dessert, never look back. Enjoy two recipes from the book.

    Full review
  • ISBN 10 0544790308
  • ISBN 13 9780544790308
  • Linked ISBNs
  • Published May 14 2018
  • Format Hardcover
  • Page Count 548
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series

Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill—to get the most out of every fire.

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