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Recipe
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Cook of the Week Marc Salit Recipes
Jun 19, 2019 5:55 AM - Cook of the Week Marc Salit Recipes -
Backyard catering recipes
Jun 19, 2019 6:03 AM - Backyard catering recipes -
Weber Grill's Hickory Smoked Baby Back Ribs
Jun 19, 2019 6:10 AM - 4 racks baby back ribs, 1¾ pounds each ¼ cup yellow mustard -
The Turtle Krawl
Jun 19, 2019 6:00 AM - The Turtle Krawl -
Sunflower Ranch Dressing
Jun 18, 2019 9:16 AM - Sunflower Ranch Dressing -
Get Your Summer On: Can you grill that? Really?
Jun 12, 2019 10:36 AM - It turns out, if it's edible, you can grill it, and sometimes a little char adds a new dimension of flavor to fruits and vegetables. -
Chocolate Chunk Tahini Blondies
Jun 12, 2019 6:00 AM - Chocolate Chunk Tahini Blondies -
These mini clafoutis are easier than pancakes and taste luxurious
Jun 18, 2019 9:16 AM - Blueberry-Ginger Mini Clafoutis The clafoutis can be refrigerated for up to 2 days and warmed in the microwave for 20 to 30 seconds each. -
Weber's Grilled Romaine Caeser Salad
Jun 12, 2019 6:00 AM - Grilled Romaine Caeser Salad -
A Greek-style collection of toppings turns these 'pizzas' into a glorious mess
Jun 11, 2019 6:00 AM - Sometimes I want pizza -- wood-fired-oven-baked, charred-crust, Neopolitan-style -- and sometimes I want "pizza." The latter is the type of thing I would make in the broiler after school when I was a kid: French bread, English muffins or flour tortillas topped with sauce and cheese and heated until bubbly. This recipe is squarely in the latter camp, but it's a step up. Cookbook author Heather Thomas, who splits her time between Greece and the U.K., uses pita breads as a base for a pile of spinach, soft onions, tomatoes, feta, olives and pine nuts. I'm sure these would be even better with freshly made pitas from a Mediterranean bakery, but Thomas takes into account the reality that few of her U.S. readers will be able to find such a thing, and instructs you to first pan-fry the rounds in a little oil in a skillet, turning grocery-store bread soft and pliable. When you bake them, they get a little crisp on the edges, while the spinach wilts and the tomatoes soften.
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