Relax. We’re not suggesting you grill song birds. This recipe calls for a different type of dove. Scout’s honor. You’ll change your tune when you taste it. Trust us.
Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.
Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.
“Wow, wow, wow. We wanted a lot more…and still more…and still some.” That’s what folks are saying about this simple skewered supper. Tempted? We thought so.
Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what’s for dinner.
Veggies from the garden or greenmarket are cooked ever so gently, then tossed with a mild vinaigrette and gilded with chicken. Summer at its simplest.
Japanese grilling at its sweetest–and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.
Grab your appetite, your beer, and your napkins. This burger melds Cheddar, crisped onions, and a horseradish-spiked sauce to messy, if memorable, effect.
Fresh herbs, a squeeze of lemon, and a foolproof (and fun to say!) technique lend this grilled chicken its effusive Greek accent.
A jumble of tastes and textures and temperatures, this towering number will jolt you to your senses in a manner that only classic Vietnamese cuisine can muster.
Looking for the best fried chicken for the Fourth? Look no further. We got ‘em all: Cajun, Northern, Asian, and Southern recipes.
Everything about this flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.
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