Can be prepared in 45 minutes or less.
Author: Fred Thompson
Author: Cecilia Au-Yang
Author: Daisy Martinez
Author: Michael Phillips
Well, here it is, the bane of North Carolina barbecue. I don't know if it's the addition of mustard that brings frowns to the faces of North Carolina barbecue purists or the fact that this is a South Carolina...
Author: Chris Lilly
Author: Alexis Touchet
Author: Elizabeth Karmel
Author: Andrew Schloss
Author: Steven Raichlen
Author: Fred Thompson
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Author: Elizabeth Karmel
Author: Kerry Simon
Author: Patrice Keller Kononchek
Author: Susan Lasken
Author: Fred Thompson
Author: Maggie Ruggiero
Author: Fred Thompson
Author: Ardie A. Davis
Author: Claire Saffitz
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Author: Marion Flexner
Author: Lisa Fain
Author: Bon Appétit Test Kitchen
Author: Lisa Fain
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Author: Elizabeth Karmel
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Treat this recipe as a basic template from which to have a blast mixing and matching different meats with different cheeses. The Parmesan is a must and not an option to switch out; it's the magic ingredient...
Author: Gina Marie Miraglia Eriquez
Author: Maria Helm Sinskey
Author: Jimmie Janesearing
Author: Steven Raichlen
Author: Elizabeth Karmel
Try this twist on traditional fried chicken livers. Flour-coated chicken livers, seasoned with garlic, cayenne & black pepper before frying & then tossed in hot sauce.
Author: Paula Deen