Delish Quarterly Issue 2 2021

TAKE IT OUTSIDE! There’s no better way to celebrate summer than by bringing people together through food (even if you want to keep some distance!). That’s what we do at Delish. In this super-fun Cookouts + Campfires quarterly, you’ll find our best-ever recipes, tips, and stories that’ll take you all the way to the end of the season. Like what you see? Go to Delish.com/join to get so much more.…

SOMETIMES I THINK about all the things I can make this summer for people—actual PEOPLE—and just the idea is life-affirming. We’ll have cocktail pops (page 76)! And grilled pizzas (page 32)! And maybe, if I’m feeling really ambitious, I’ll make the Spumoni Ice Cream Cake (page 84)! Oh, how we’ll laugh and eat, and it’ll feel normal again. A girl can dream. But by the same token, there are days when I want to escape to the woods with my family and say goodbye to society. We’ll pack up, get back to nature, throw a bunch of stuff into a skillet, and cook (or bake!) incredible things over an open flame. Maybe we’ll make this crazy-easy Oreo Cookie Skillet (a recipe I full-on stole from my sister, Laura, who camps…

1 BLT Dogs SERVES 4 TOTAL TIME 25 MIN Proof that wrapping almost anything in bacon (hot dogs included) makes it infinitely better. 4 slices bacon4 hot dogs½ c. mayonnaise4 hot dog buns1 c. shredded romaine1 small tomato on the vine, sliced (or 4 cherry tomatoes, sliced)2 tbsp. finely chopped fresh chives 1 Tightly wrap each hot dog with bacon. 2 In a large skillet over medium heat, cook hot dogs, turning frequently with tongs, until bacon is crispy and cooked through, 12 minutes. 3 Meanwhile, spread mayonnaise onto each hot dog bun, then layer in romaine and tomatoes. Top with bacon-wrapped hot dog and sprinkle with chives before serving. —LAUREN MIYASHIRO HOT TIP! To ensure the bacon stays wrapped while the dogs cook, secure ends with toothpicks. (Just remember…

SERVES 6 TOTAL TIME 30 MIN Simmered on the grill in a bubbling mixture of your favorite beer and caramelized onions, these sausages demand seconds. 6 bratwurst sausages1 large onion, sliced1 bell pepper, sliced16 oz. beerHot dog bunsWhole-grain mustardSauerkraut or relish 1 Place a 12" cast-iron skillet on grill and heat to high. Meanwhile, grill brats until charred on both sides, about 6 minutes total. 2 Once skillet is hot, add onions, bell peppers, beer, and charred brats and cover skillet with lid. Cook undisturbed until onions and peppers are caramelized and beer is reduced, 20 minutes. 3 Serve brats in buns topped with onions, bell peppers, mustard, and sauerkraut or relish. HOT TIP! Use whatever beer you love to drink—except for IPAs. Their hoppy (i.e., bitter) flavor will overpower…

1 BUN Martin’s or bust. The pillowy potato rolls never get soggy—even without getting toasted. 2 CHEESE The creaminess and superior melt factor of American cheese can’t be beat. 3 BEEF 80/20 is the magic ratio for a juicy patty. (With less fat, you’re at high risk for dry meat.) 4 LETTUCE For top-notch crunch, skip fancy varieties like Bibb or romaine—it’s gotta be iceberg. 5 ONION Go for white onion; it has a milder flavor than red. We like it best minced, not sliced. 6 TOMATO Not mandatory, but if you insist, season it generously with salt and pepper before topping. MAKE IT! 1 Heat grill to high. Shape 1 lb. 80/20 ground beef into 3 equal-size patties, about 1" wider than the bun. Season both sides of each…

Pimento Cheese ¾ c. shredded sharp cheddar + ¼ c. chopped pimentos + 1 tbsp. mayonnaise + 1 oz. softened cream cheese HOT TIP! Don’t limit yourself to beef. These fillings work great with ground chicken, turkey, or lamb. Jalapeño Popper 4 oz. softened cream cheese + ½ c. shredded sharp cheddar + ½ c. shredded mozzarella + 2 minced jalapeños + 4 slices cooked and chopped bacon Buffalo Blue Cheese 4 oz. softened cream cheese + ⅓ c. crumbled blue cheese + 2 tbsp. buffalo sauce + 1 tbsp. freshly chopped chives + ½ tsp. celery seed Garlicky Feta ½ c. crumbled feta + 4 minced cloves garlic + 2 tbsp. freshly chopped parsley French Onion ½ c. caramelized onions + ½ c. shredded Gruyère HOW TO STUFF 1.…