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.
“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.
Grab your appetite, your beer, and your napkins. This burger melds Cheddar, crisped onions, and a horseradish-spiked sauce to messy, if memorable, effect.
A porterhouse of Flintstone-ian proportions can be awesome to behold, tricky to cook. Your Fred or Barney may never admit he needs a little advice, but here it is anyways.
A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.
Vastly popular at Vietnamese restaurants, grilled five-spice chicken is easy to make at home. Lemongrass, ginger, soy and fish sauces add zing to the dish.
Pan-roasting carrots until they’re a bit charred brings out their sweetness. These charred carrots are served with greens, garlic chips, and goat cheese.
Sea scallops are threaded onto rosemary branches, brushed with olive oil, and grilled until plump and opaque. On the side is a zingy tomato-ginger chutney.
Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.
A classic combination: blue cheese, bacon, and pear. But these burgers are inside out–the cheese hides inside the burgers