Hot Off The Grill Newsletter

A festival of kebabs for your Independence Day cook out, including cantaloupe, shrimp with peaches, barbecue chicken and teriyaki beef.

Our Father's Day menu features a berry theme throughout. Blueberry Pork Chops, Grilled Blackberry Polenta Fennel Salad and Caramel Short Bread with Grilled Caramel and Crème Fraîche.

Memorial Day party menu with stuffed jalapenos, Heavenly Burgers, Grill-Roasted Fries with Avocado Aioli and Sparkling Watermelon Lemonade. We also share our tips for grilling the perfect burger.

Two new recipes for planked salmon — one with an East-meets-West curry barbecue rub and the other with maple soy glaze — are accompanied by grilled sugar snap peas and grill-roasted sweet potato fries.

Four kid-friendly pizzas, including PB&J Pizza Pinwheels, Macaroni and Cheese Pizza, Smiling Cheese Pizza and Peanut Butter and Banana Pizza — all in time for a Spring break party with you kids and their friends.

Pasture-raised veal topped with garlic-herb cheese butter makes dining in a real treat, and our Pink Grapefruit Martini will be a new hit at your dinner parties.

Our 2009 game day recipes include four fantastic starters: Asian Hot Wings, Blackened Scallops with Lemon Mustard Stinger Sauce, Grilled Chicken Satay and Buffalo Shrimp with Blue Cheese Dip. Enjoy!

A menu for the holidays featuring Smoke-Roasted Racks of Lamb with Garlic Rosemary Rub. Also on the table are roasted cauliflower, savory pie and oatmeal cookies loaded with dark chocolate, brandied cherries and pistachios. Toast the new year with Winter in Manhattan cocktails.

Recipes for your Thanksgiving table, including Blackened Turkey Breast Stuffed with Blue Cheese, Roasted Acorn Squash Stuffed with Wild Rice and Cranberries, Tropical Pumpkin Pinwheels and Cranberry Ginger Champagne Martinis.

Zucchini Pizza Pinwheels are a perfect Fall treat. Also featured are Grilled Sea Bass with Blackberry Balsamic Reduction, Prosciutto-Wrapped Asparagus and Blackberry Ginger Martinis.

A recipe to blow your taste buds away: Steak with Roasted Tomatoes, Olives and Pistachios.

Labor Day Menu with recipes for Jalapeno Lemonade, Skillet Cornbread, Summer Chili and a dessert pizza with peaches, tart cherries and mint.

Independence Day Barbecue Menu with Sparkling Strawberry Rhubarb Lemonade, Barbecued Shrimp with Peach Salsa, dry-rubbed Barbecue Chicken, Creamed Corn Fresca and Grilled Figs Over Vanilla Gelato. Also in this issue we have tips for grilling butterflied chicken and for "caveman style" corn on the cob.

Father's Day Pizza Party Menu including an appetizer pizza with avocados and goat cheese, a rustic pizza featuring pancetta, baby arugula and fontina, a sausage pizza with Boursin garlic cheese and a dessert pizza with pears and pralines.

Memorial Day Barbecue Menu featuring two classics, ribs and potato salad, plus a "Jalapeno Popper" pizza. Also included is our Spring cleaning guide for your grill.

Valentine Dinner Menu with Grilled Caesar Salad, Surf and Turf with Sweet Ginger Butter, Tri-Color Heart-Shaped Chips and Strawberry Valentine Martinis.

Celebrate the Super Bowl in style with our party menu featuring Maple-Glazed Chipotle Hot Wings (pictured above).

Our complete menu for your holiday table, including Horseradish-Crusted Prime Rib Roast and the Grilled Polenta with Asparagus, Sweet Onion and Manchego.

Grill recipes for your holiday table, including Apple Cider Brined Turkey and Sausage and Cranberry Stuffed Sweet Potatoes plus Asian Pear Martinis. Try our Thanksgiving Leftovers Pizza recipe after the holiday.

A fantastic Labor Day grill menu featuring Grilled Steak Fajita Sandwiches, Strawberry Salsa and Raspberry Chipotle Champagne Martinis.

Your chance to win a free copy of Jim Tarantino's popular cookbook, Marinades, Rubs, Brines, Cures & Glazes, and his recipe for Grilled Scallops with Carrot Curry Caramel Glaze.