My next dish has a Hawaiian influence with a summer twist you won’t forget! That’s right, we’re making watermelon poke.
A good marinade can really make the flavors in meat pop, but there is a right way to do this. Buzz60’s Johana Restrepo has more.
This main-dish salad has many beautiful layers of ingredients that adds satisfying taste and texture.
This steak fajita recipe uses bottled Italian salad dressing as part of the steak marinade. Serve the steak fajitas with fresh pico de gallo, guacamole and cold beer.
Do you know the meaning of Cinco de Mayo? It’s a holiday that commemorates when the Mexican army defeated the French in the Battle of Puebla against overwhelming odds in 1862. Puebla and many U.S. cities have huge celebrations with parades, festivals and dancing. And, of course, food.
Shrimp gets a Thai twist in this recipe when marinated in lime, ginger and cilantro, and then it is threaded onto skewers for grilling.
This recipe should please even the non-fish eaters in your family, thanks to a spicy-sweet marinade made with soy sauce, brown sugar and plenty of minced ginger and garlic. There's also a little zing from finely chopped hot chili pepper.
If you can't get to Hawaii this year, you can recreate a taste of the islands at home.
Here are a range of options that not only will feed you, but are no-heat,-no bake and (yes, we’re going to say it) no-sweat recipes to get you through a sweltering pandemic summer heat wave.
I grill bone-in chicken the way the tortoise runs the race against the hare in Aesop’s fable: slow and steady. Cooking this way over moderate …
Along with the Thai-style grilled ribs, try these recipes for lemongrass and peanut slaw and coconut brown rice.
Here are just a few ways you can cook with the fruit you pick up each week at the Farmers Market.
Lemons bring out the best in other foods. Use juice in vinaigrettes and marinades, drizzled over seafood, poultry, sauteed vegetables, whole-grain side dishes and fruit or as a color-pop garnish for foods and drinks, or use zest in baked goods and desserts. Choose thinner-skinned fruit that’s heavy for its size to ensure the most flesh. Avoid any green on the skin, which means it’s under-ripe; lemons don’t ripen off the tree. Over-ripe fruit will be wrinkled, dull-colored and overly soft or hard.
There are many forms of ginger: dried, pickled, preserved, crystallized, candied, powdered, ground and fresh, which packs the most flavor. Refrigerate unpeeled, fresh ginger a few weeks, or freeze up to six months. Keep dried and ground ginger tightly sealed in a cool, dry place. Slice, chop or grate ginger into veggie side dishes, stir fries, soups and roasted or mashed winter squash or sweet potatoes. Mix with soy sauce, olive oil and garlic and use as a salad dressing or marinade. Definitely add it to baked goods for warming, sweet-smelling bliss.
BATON ROUGE, La.— When grilling T-bone steaks, keep the following in mind: