Try this take on the classic corn-on-the-cob. You’ll never settle for simple butter ever again.
I don’t know why summer and meat on a stick go together so well, but they do. What a perfect way to have meat and vegetables at the same time!
Because July 4th screams hot dogs and hamburgers!
I seem to be all about mangos these days so how about incorporating them into a delicious barbecue sauce. Both Scotch bonnet and habanero chiles work in this recipe. The habanero has straightforward heat, while Scotch bonnets tend to be more floral and on the sweeter side. Remember to wear rubber gloves when chopping hot chile peppers. Trust me, I’ve learned the hard way!
I love grilled asparagus and it’s delicious paired with tarragon mayonnaise. If you don’t have a grill then by all means roast it in your oven. Remember, “Work With What You Got!”
If you’d like to get a head start on your weekend grilling then this recipe is for you! This no-fuss recipe makes delicious fall-off-the-bone ribs every time. I usually make my own barbeque sauce, but you may use any one of your favorites.
I adore eating eggplant any old way. This holiday weekend throw a few on the grill to go with whatever it is that you’re preparing. Remember, if you don’t have a grill then a grill pan on the stove works quite well.
Cooking outdoors is the perfect way to entertain during this holiday weekend. The scents and sound of cooking on the barbecue create a wonderful appetite for a feast. Another advantage is that cooking on a barbecue means that nobody has to spend time in the kitchen. A good barbecue should be very simple, and only requires good quality embers, seasoned with salt and pepper and perhaps drizzled with a little olive oil.
Crispy chicken with an herby twist is a total crowd pleaser. Za’atar is a Middle Eastern spice blend that can be found in specialty markets.
Tiny New York Kitchen’s vegetarian twist on a Greek favorite. Eggplant, cherry tomatoes, and zucchini are marinated and then grilled to perfection.