Orzo (a rice-shaped pasta also known as riso) can be mixed with diced summer squash, olives and red bell pepper to make a colorful bed for the lamb skewers. Toss some shredded romaine and red cabbage with an oil and vinegar dressing to serve alongside, and end the Mediterranean-style meal with honey cake from the bakery.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Lamb chops are one of those ingredients that intimidate a lot of people, but they’re actually a great protein to cook (and especially grill) at home.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.