“I love a throw-on-the-grill moment for Father’s Day,” says Belle English, Williams Sonoma’s Test Kitchen/Culinary Director. In honor of her dad, award-winning chef and restaurateur Todd English, she created this super-easy recipe: an assortment of sausages and cipollini onions, all cooked on the grill. “We always had cipollini onions at home,” Belle recalls. “They’re sweet and special.” The Alabama BBQ sauce she serves alongside is inspired by the BBQ menu at her father’s Las Vegas restaurant, The Beast. “I tried his sauce for the first time this summer. It’s like an evolved ranch dressing. I could put it on everything!”
Find the Recipe: https://bit.ly/38TdMlt
source
