Tag Archives: grilled

Grilled Leg of Lamb

If my mother has any claims to fame as a hostess (they’re legion, believe me), numero uno is her way with lamb: rosy, rosemary-scented Easter roasts, mustard-rubbed racks and butterflied legs, grilled to a robust tenderness. It’s no surprise, then, … Continue reading

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Grilled Summer Vegetable Salad

There’s a bumper crop of zucchini in my backyard, blossoms by the bouquet and armfuls of lean, green courgettes. My neighbors upstairs, who tend the garden and summoned this army of vegetables from seed, found themselves slightly outpaced by their … Continue reading

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Chicken Paillards with Spring Peas

I’ve been cooking my way through Ian Knauer’s The Farm, a collection of rustic, seasonal recipes from a former Gourmet food editor’s family farm. Even though I hold a deep-seeded distrust of the boneless, skinless chicken breast (pasty, bland, dry, boooring), … Continue reading

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Barbecued Oysters

Matt and I spent a few rainy days up near Tomales Bay, an estuary in western Marin County (as far west as you can go, actually) that’s famous for its thriving oyster aquacultures. Despite the blustery weather, our timing was … Continue reading

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Grilled Herbed Chicken

I’m a big fan of grilling (No pots and pans to clean! Big flavor!) and a big fan of chicken (Delicious! Affordable!) but typically uninterested when the two get together. Either the bird gets dried out, or a too-sweet barbecue … Continue reading

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Mexican Grilled Corn

It’s a near-universal axiom that food becomes ten times more awesome when it’s served on a stick. Take American corn dogs, for example. Off the stick, they’re puffy, weird logs of dubious nutrition. On the stick: awesome! Elote asado, grilled … Continue reading

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Romesco Grilled Shrimp

Romesco sauce, for those of you uninitiated in its kicky charms, is an earthy, flavor-packed staple of Catalan cuisine, a sort of parallel-universe pesto made from olive oil, chiles, tomatoes, garlic, ground almonds and hazelnuts. Romesco tastes warm and nutty, … Continue reading

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Grilled Pork Tenderloin

Sometimes it’s a happy kitchen accident that yields the most delicious results. How else can we explain the existence of centuries-old staples like vinegar, or wine, or yogurt? Somebody left some goat milk in the cask too long and presto, … Continue reading

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Cedar-Grilled Salmon

The first time I attempted to grill salmon over cedar wood, I overcooked the fish and set the plank on fire. (First item in the list of Things Not to Do During Your Dinner Party: accidentally ignite highly flammable objects.) … Continue reading

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