The Indoor Grilling Cookbook. Williams Sonoma Test Kitchen

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      IntroducingIndoor Grilling

      Outfit your kitchen with a stove-top grill pan or a countertop electric grill and you’ll be serving grilled dishes any day of the year—in summer and winter, in sun and snow. Simple to use and easy to store, these no-fuss indoor grills provide consistent temperatures and optimal control for fast, even searing and cooking. That translates to meats,chicken, fish,vegetables, and fruits with perfectlycaramelized exteriors and juicy, full of flavor interiors.

      Stove-top grill pans are typically made of cast iron, have raised edges, and feature a ridged cooking surface that not only gives you the caramelized sear marks of an outdoor grill but also elevates the food above any drippings. They are designed to fit on a stove top over one or two burners, depending on the size and shape of the pan, and once they’re smoking hot, they retain the heat, which helps guarantee even browning. Electric indoor grills sit comfortably on a countertop or table, heat quickly, sometimes come with interchangeable nonstick grids for different types of foods, have a below-grid tray to capture drippings, and promise nearly smoke-free grilling.

      In these pages, you’ll discover how to use these versatile specialty grills to create a variety of delicious and inspired dishes, including Rosemary-Garlic Lamb Chops with Hot Honey (page 37), Grilled Prawns with White Beans & Pesto (page 41), Grilled Whole Branzino with Lemons & Fresh Herbs (page 38), and Grilled Flatbreads with Burrata & Blistered Cherry Tomatoes (page 17). All the recipes that follow rely on just three easy-to-master steps—prep the ingredients, preheat the grill, then sear and cook—for turning out quick, easy, flavorful dishes. From kebabs to burgers, salads to stone fruit, indoor grilling will become your favorite go-to cooking method.