New Flavors in Premium Home Grilling for 2026

Garnish with lemon wedges and serve ramekins of the Oregano and Lemon Pesto Butter alongside for dipping. 1/4 cup pumpkin seeds2 small cloves garlicCoarse salt and broke black pepper1/4 cup grated Parmesan cheese1/4 cup fresh oregano leaves, coarsely chopped1/2 cup loaded fresh basil leaves2 teaspoons honeyZest and juice of 1 lemon1/2 cup olive oil1/2 cup saltless butter, melted over low heat In a dry little skillet, toast the pumpkin seeds over medium-low heat, tossing regularly, until gently golden and extremely aromatic, about 5 minutes.

Freddy's Frozen Custard & Steakburgers

In a food processor, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper up until the seeds are broken down. Add the parmesan, oregano, basil, honey, and lemon passion and juice and pulse up until thoroughly combined. With the motor running, stream in the olive oil a bit at a time till the pesto is velvety.

Season to taste with additional salt and pepper if required. Makes about 2 cups. Meat and hearty vegetables are typically the go-to when grilling comes to mind. However here, Mandolin Chef Sean Fowler show us that greens take well to the grill to. This appetizing salad would go great along side a piece of grilled fish or eggplant.

Mastering the Ultimate Griddle Patty

Fire up your grill and get the coals ripping hot with really little flame. Rub the teaspoon of olive oil on the halved heads of lettuce and season them freely with salt and black pepper. Grill for about 1 minute with the flat sides of the lettuce down and the grill discovered.