If I had to pick the perfect Sunday dinner in September for my family, this one from associate Food editor Amy Traverso would do easily. It starts with beautifully simple crudités and an avocado-mint dipping sauce my daughters love. The classic roast chicken moves onto the grill, with a spice rub to give it extra kick. For a clever, casual side dish, Amy packed sweet potatoes and onions into foil packets bursting with flavor. And if you really want to show off (and get your family to stick around longer), finish the meal with Amy’s old-fashioned apple crisp ― “baked” right on the grill.
#AMY TRAVERSO FAMILY HOW TO#
Here’s how to cook a whole dinner on the grill (including dessert).
Setting up your grill for indirect heat is the first step. On a charcoal barbecue: Ignite about 60 briquets on the firegrate of your barbecue. Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. On a gas barbecue: Turn heat to high and close lid for at least 10 minutes.
Adjust heat to medium and turn off burners as needed to create a hot and a “cool” zone for indirect cooking. Set drip pan in cool zone set grill in place.Up to 2 hours before serving, make avocado dip and vegetables.About 1½ hours before serving, prepare and roast chicken.While chicken is roasting, prepare sweet potatoes.About 30 minutes before chicken is done, add potatoes to grill."The perfect apple primer." - Splendid Table Place apple crisp on the grill and bake as directed.Winner of the IACP Cookbook Award (Best American Cookbook)įinalist for the Julia Child First Book Award When chicken comes off grill, add 20 to 30 briquets to your fire (if using a charcoal grill) give them 5 minutes to catch, uncovered.While potatoes are cooking, assemble crisp. The Apple Lover’s Cookbook is more than a recipe book. It’s a celebration of apples in all their incredible diversity, as well as an illustrated guide to 70 popular (and rare-but-worth-the-search) apple varieties. Each has its own complete biography with entries for best use, origin, availability, season, appearance, taste, and texture. Amy Traverso organizes these 70 varieties into four categories-firm-tart, tender-tart, firm-sweet, and tender-sweet-and includes a one-page cheat sheet that you can refer to when making any of her recipes.
#AMY TRAVERSO FAMILY FULL#
More than 100 scrumptious, easy-to-make recipes follow, offering the full range from breakfast dishes, appetizers, salads, soups, and entrees all the way to desserts. On the savory side, there’s a cider-braised brisket and a recipe for Sweet Potato–Apple Latkes.
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