Author: Michael Dunn
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered...
Author: Elizabeth Karmel
Author: Joe Bonaparte
Author: Molly Wizenberg
Author: Jill Silverman Hough
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This is the dish that started my love affair with grilling and barbecue. Growing...
Author: Elizabeth Karmel
Author: Dorie Greenspan
Author: Jeff Cerciello
Author: Elizabeth Shepard
Author: Sharon Michael
Author: Alfia Muzio
The secret to this outstanding shrimp is the tomato paste and seasoned salt, you can double the complete recipe but keep the fresh garlic at 2 tablespoons. Plan ahead the shrimp will need to marinade for...
Author: Kittencalrecipezazz
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian...
Author: Ellen Slaby
Author: Mark Bittman
Author: John Ash
This is a delicious salad for a summertime lunch or brunch. It came from The Barefoot Contessa cookbook.
Author: SuzieQue
Author: Dan Barber
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Author: Lori Longbotham
Author: Jill Silverman Hough
Author: Rachel Saunders
Plan ahead this salad needs to chill for a minimum of 3 hours, it can easily be doubled --- this is very good!
Author: Kittencalrecipezazz
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh...
Author: Ian Knauer