Grilling

Recipe: Grilled Bread Dressing with Cranberries and Leeks — Thanksgiving Recipes from The Kitchn

(Image credit: Faith Durand)

Turkey gets the talk at Thanksgiving, but many of us are all about the dressing (or stuffing, as some call it, regardless of whether it's stuffed inside a bird). Few foods peg regional preferences and hometown traditions more accurately than the style of dressing preferred by a family.

This one says California, and it's inspired by Judy Rodgers' legendary warm bread salad served with her perfect roast chicken at Zuni Cafe in San Francisco.

<p><a href='http://www.thekitchn.com/recipe-grilled-bread-dressing-with-cranberries-and-leeks-212437'><strong>READ MORE »</strong></a></p>

5 Reasons Fall Is Actually the Best Time to Grill — Fall’s Greatest Hits

Summer may be over, but that's not a good reason to put the grill away for the year. Sure, there might be a slight chill in the air, but that's even more reason to warm up by the cooking fire. Even with a grill pan on the stove, it's hard to replicate the grill lines and flavor that comes from an outdoor grill. Here are five reasons you should make the grill your go-to in fall.

<p><a href='http://www.thekitchn.com/5-reasons-fall-is-actually-the-best-time-to-grill-236397'><strong>READ MORE »</strong></a></p>

Recipe: Freezer-to-Grill Steak and Vegetable Kabobs — Freezer to Table

This is the very definition of a #miraclemeal: beef and veggie kabobs that go straight from freezer to grill.

These absolutely delicious family favorites are made with affordable beef sirloin that is coated with a spice rub, and threaded onto skewers along with veggies. The whole kabob is frozen, skewers and all, so you can make these two at a time or 10 at a time. The best part is you don't even need to thaw them; when you're ready to cook just fire up the grill!

<p><a href='http://www.thekitchn.com/recipe-freezer-to-grill-steak-and-vegetable-kebabs-236416'><strong>READ MORE »</strong></a></p>

5 Little Tips That Will Make You Better at Grilling — Tips from The Kitchn

The summer may be winding down, but that doesn't mean you have to put away the grill for the year. There are still plenty of nice days left to master the grill and get quick, delicious dinners on the table. The first step is knowing the basics. Although there are many brands, shapes, and sizes of grills on the market, there are a few things that will always stay the same. Turn to these five tips for grilling success every time.

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How To Roast Peppers, 3 Ways — Cooking Lessons from The Kitchn

(Image credit: Jeff Roffman)

Roasting bell peppers is the home cook's back-pocket trick to instantly improving the flavor of a readily available vegetable. Use one of these quick, reliable methods to make your own "fire-roasted peppers" and enjoy your efforts in everything from sandwiches to tomorrow's scrambled eggs.

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17 Vegetarian BBQ Dishes to Make for Labor Day — Recipes from The Kitchn

Just because you're firing up the grill this Labor Day doesn't mean you've got to stick to the traditional meat-filled spread. There are plenty of veggies and vegetarian dishes that are made better by some time over the open flame.

These 17 vegetarian BBQ dishes will have you convinced that burgers might not always be the answer when it comes to summer cookouts. Plus, once you master a few of these, you'll win the esteem of your vegetarian friends forever.

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