These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
Author: Debbie White
Author: Kemp Minifie
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
Author: Ian Knauer
Author: Maria Helm Sinskey
Author: Steven Raichlen
Although this recipe is extremely simple, you need to be careful not to overcook you Grilled T-Bone Steaks.
Author: Marge Perry
Author: Ian Knauer
Author: Judith Fertig
Author: Jean Georges Vongerichten
Author: Liza Schoenfein
Author: Alexis Touchet
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Robert McGrath
Author: Rawia Bishara
Author: Chris Schlesinger
Author: Chris Schlesinger
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: Maggie Ruggiero
Author: Pat Neely
Author: Steven Raichlen
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Molly Stevens