Megan Mitchell is an-LA based chef focusing on healthy, approachable, and easy cooking. After culinary school, she worked as a pastry chef and food stylist for television. She then stepped in front of the camera for her grilling series, Grill Next Door, which led to hosting other cooking and grilling shows.

Megan Mitchell

Grilled White Fish Packets with Asparagus and Squash

Meet The Creator

Grilled Pizza with Tomato, Mozzarella, and Basil

Grilled Breakfast Tacos with Grilled Avocado

Grilled Steak with Herb Butter

Elizabeth Poett's Grilled Vegetables with Herb Dressing

Grilled Vegetables with Herb Dressing

Grilled Pork Tacos with Watermelon Relish

Grilled Pizza

Eduardo Garcia's Grilled Caesar Salad with Garlic Croutons

Grilled Caesar Salad With Garlic Croutons

Samantha Seneviratne's Crepes with Lemon and Sugar

Crêpes with Lemon and Sugar

Grilled Watermelon with Feta Salad Stacks

Grilled Skillet Brownies with Warm Berries

Annie Starke's Grilled Pork Chops with Huckleberry Sauce

Grilled Pork Chops with Huckleberry Sauce

My dad inspired this grilled cheese method with a drizzle of maple syrup. The salty-sweet crunch is so loveable and really nostalgic for me. The combo of cheese and butter plus maple syrup and toasty bread is magic. Any good melting cheese will work.

Katie Button's Extra Cheesy Grilled Cheese with Maple Syrup

Extra Cheesy Grilled Cheese with Maple Syrup

At an asado (barbecue), the best place to be is by the side of the asador (the one tending the grill). You will be at the ready when the first of the meats comes off the fire. Adjust this recipe according to your party, figuring about 1/3 pound per person of the meat.

Chorizo y Morcilla (Grilled Spiced Sausage and Blood Sausage)

Grilled Spice-Rubbed Chicken Skewers with Veggies

These fritters are inspired by my time in Spain. We would order them all the time out, and the señora I lived with would make them because she knew how much I loved them!

Elizabeth Poett's Potato Fritters with Manchego and Prosciutto

Potato Fritters with Manchego and Prosciutto

Pavlova with Passion Fruit and Raspberries

Eduardo Garcia's Grilled Lobster Aguachile

Grilled Lobster Aguachile

The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.

Grilled Shrimp Adobada

Grilled Sausage Spirals

Aside from the traditional eggs Benedict, hollandaise is best accompanied by fresh vegetables, cooked to perfection. This recipe covers two of my favorites, with two different preparations: asparagus and artichokes. Blanching helps quick-cooking vegetables maintain vibrancy and a snappy texture, so it works perfectly for the asparagus. Blanching is also great for broccoli in a broccoli salad or green beans, fennel, peas, and carrots. Meanwhile, artichokes can be a bit more intimidating. They are oddly shaped, very firm, and thorny. After trimming and boiling in well-seasoned water, the leaves slip off to expose the tender underside, making them the perfect vessel to scoop a bit of tasty hollandaise.

Katie Button's Asparagus and Artichokes with Hollandaise

Grilled White Fish Packets with Asparagus and Squash

You May Also Like