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Grilling Tips from Chef Katy Sparks of Tavern on the Green


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Grilling Tips from Chef Katy Sparks of Tavern on the Green

Chris McBride

This Labor Day Weekend, we'd like to pay tribute to the grill.

Grilling is one of the most versatile ways to cook indoors and out--and it's not just for barbecue! Grilling is exciting for any cook because of the one-of-a-kind variables it adds to any dish, like the flavors of char, charcoal, wood or smoke. From meat to vegetables to even desserts, grilling is for any food and    for everyone. 

Katy Sparks, featured in our forthcoming edition The Journey and the new chef reopening Tavern on the Green, shares her own personal tips for preparing meat for the grill:

In terms of cooking process, there are three things to remember in order to create the best grilling environment: 

1. The grilling surface must be clean, all burned and charred bits scrubbed and removed. It'll save you from funky, burnt flavors and small bursts of unsolicited flame.

2. The grill, like any cooking surface, should be rubbed with oil to prevent the food from sticking. If you're grilling with fire, the best way to do this safely is to affix a towel to the end of something long (like a spatula) or pick it up with tongs. Soak the towel with your choice of oil and rub the towel onto the grill.

3. The grill must be hot in order to get the best grill marks and to ensure proper cooking. You can monitor the temperature with a thermometer but setting aside a test subject is always a great way to begin.


For Katy Sparks' lamb recipe, check out The Journey

Other recipe suggestions: 

Grilled Peach Salad, Style Me Pretty + A Girl's Gotta Eat

Salmon Skewers with Cucumber Yogurt Sauce, The Sprouted Kitchen

Grilled Bananas Foster, Popsugar Food


Any other grilling tips, tricks, or recipes? Leave them in the comments below! 


Happy Labor Day Weekend!

By Anna Butler

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