DIY Summer food
Know what the best part about the next three glorious months is?
A grill is always a grill, whether you rock a two-foot kettle charcoal number or a gas-fueled beast with more knobs than an airplane cockpit. Gardens everywhere — even the one hanging off your fire escape — produce drool-worthy organic vegetables. And, since we're spoiled rotten with the quality of our local sea creatures, you're perfectly able to host monster cookouts every weekend without hemorrhaging your whole paycheck.
It's true, most chefs are working with a pimped-out kitchen when they're off the job: think high-end tools, lots of space, and those extra stand mixer attachments that you lust after at Williams-Sonoma. But when the dinner table is permanently outside and you can spill all you want, kitchen bling doesn't have to be a factor.
Even the best chefs chow down like — gasp! — normal people, and when they're not garnishing plates, they're wolfing down backyard corn on the cob with the rest of us. We caught up with six of them to find out how and what they eat when turning on the oven is the quickest way to turn your kitchen into a sweat lodge.