Presenting the Winners of Our Cooking with Fire Recipe Contest

From the Recipe Creator: I have made Mexican street corn and decided to create an Italian version. It is easy and keeps well in hot weather. This salad can be made ahead of time and refrigerated. Other cheeses such as feta, cheddar or Swiss also work well in this recipe. —Mary Frucelli, Wake Forest, North Carolina

From the Recipe Creator: Pork chops are great for grilling! If you have time, marinate them for several hours or overnight before grilling for even more flavor. You could also add lemon juice and zest to the marinade to add a bright citrus note to the pork. —Gilda Lester, Millsboro, Delaware

From the Recipe Creator: This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables, juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts

From the Recipe Creator: My husband and I owned an RV for more than 20 years and loved to go camping. I learned how to make so many meals on a grill. One of the best things about being at a campground is the smell of breakfast cooking in the morning throughout the campground. When I fixed this on my grill last week, the aroma on my deck reminded me so much of our camping days. —Pamela Shank, Parkersburg, West Virginia

From the Recipe Creator: A few years ago, we hit the olive bar at our local grocery store and were amazed with the grilled olives. I never thought to grill olives before! Use whatever herbs you prefer. You could also use black olives or a combination of each. —Debra Keil, Owasso, Oklahoma

From the Recipe Creator: I developed this recipe when looking for ways to use up a bottle of Sriracha. I knew I wanted something quick and easy, but with a lot of flavor. The steak can also be cooked on the stovetop in a cast-iron skillet over medium-high heat. Avoid overcooking and cut the steak across the grain for the most tender result. Flank steak can be used in place of skirt steak. —Kristen Streepey, Geneva, Illinois

From the Recipe Creator: My husband loves to grill and use his smoker. I’ve been trying to think of unique recipes to try using the smoker and thought of this one! It’s our favorite pie—with all the same great flavors but just a hint of smoke! We all loved it, especially my husband. Pecans are a tasty substitution. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: My husband and I Iove cooking together. He’s an Old West chuck-wagon enthusiast and I love cooking foods from around the world. This steak is a favorite in our household! —Kylie Hatmaker, Knoxville, Tennessee

From the Recipe Creator: When we grill, we often like to fix the entire meal outdoors. We have several grills, but prefer to grill with charcoal. That’s what I used for this recipe. Feel free to substitute other fruits in this cobbler. You need about six to seven cups of fresh or frozen fruit. —Donna Gribbins, Shelbyville, Kentucky

From the Recipe Creator: This recipe checks all of the flavor boxes: sweet, savory, spicy and acidic. It can be a vegetarian Mediterranean main dish or side. Add a little prosciutto or a sprinkle of fresh parsley for even more flavor. —Kevin French, Dawsonville, Georgia

From the Recipe Creator: I love all the bright flavors in this recipe. The orange juice, curry powder, feta and mint really jazz up the rest of the ingredients! Once the ingredients are assembled, this recipe comes together in no time. Large cubed peaches or nectarines can be used instead of apricots. —Margee Berry, White Salmon, Washington

From the Recipe Creator: I came up with this recipe after eating grilled meat loaf at a restaurant years ago. I loved the idea and developed a recipe that we like even more! Using indirect heat allows the centers to cook through before the outsides of the loaves get too dark. —Karin Gatewood, Dallas, Texas