Author: Naren Young
These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes...
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .
Author: Elizabeth Karmel
Author: Sheila Lukins
To get the most juice out of lemons, be sure they're at room temperature when you squeeze them.
Author: Maggie Ruggiero
Author: Emily Luchetti
Author: Melissa Williams