The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!
This is a summer essential: sticky, crispy barbecued chicken that comes together in less than 20 minutes. An ideal lazy-man’s recipe, here’s a technique that puts to rest once and for all the ornery side of grilling cutup chicken: one piece is raw at the center while another piece is turning to cinders. Instead, oven-roast the chicken ahead, so when it hits the grill all it needs is warming and anointing with a good BBQ sauce. While any will do, we recommend you give our Sweet-Tart BBQ Sauce a try. It is well worth the additional effort. Serve this chicken with Tijuana Cole Slaw and a pile of napkins.
My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut coconut sauce and your taste buds will thank you.
This is Lynne’s favorite baked bean recipe. They’re unlike any baked beans we know. Sticky, sweet-tart and smoky, the beans are nearly candied as they bake with bacon, brown sugar, garlic and vinegar. A spoonful served alongside a Farmers’ Market Salad makes the perfect summer lunch.
I will fight for the wings every time a whole chicken is served for dinner. Unfortunately, I raised boys who also want them, so now and then we need to have all-wing dinners. For us wing-lovers, wings — as a main dish or snacking food — are pure heaven. I especially like when the wing tip is extra crispy and I can chew it down to the end, like a potato chip. My husband started cutting them off and cooking them separately to snack on, which also allows more wings to fit on a baking sheet. Wings can also be separated in 2 for smaller portions, detatching the drumette at the joint. Serve with a bottle of hot sauce at the table.
Place 2-3 chicken balls on a small skewer or toothpick, then sprinkle on the Japanese red pepper powder, if using, and serve.
Oh, Barbecue Chicken Pita Pizza, how I love thee! Okay, that might sound kind of weird, but try it and you'll know what I mean. These silly little pizzas are the easiest things in the world to make and most excellent to eat. In my opinion, that's the perfect combination. I like making them this way, but you could use almost any toppings you want.
Perfect for the grill, beef ribs are more readily available in summer - when the demand for boneless steaks increases. I actually prefer them to a steak, because there's a bit of meat and all that bone to chew on. They are sold in racks or cut into individual ribs; ask your butcher for meaty ones. This is serious finger food. Grill them rare or medium-rare, but don't go past that.