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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
cooking.nytimes.com
This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Try this easy Olive Garden copy cat fondue.
cooking.nytimes.com
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen Grill a whole fat purple globe eggplant until the skin blisters Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs
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We want all Greek, all the time.
cooking.nytimes.com
A Greek version of ratatouille.
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Get Meatballs Recipe from Food Network
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Get Will's Rub Recipe from Food Network
www.allrecipes.com
Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.
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No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.