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Ingredients in Feijoada Feijoada has as many versions as there are cooks, but in Brazil, it almost always has black beans and always has a mixture of salted, smoked, and fresh meats. Some versions are a little spicy from the sausages, others totally mild. Some people’s feijoada are thick “eat-it-with-a-fork” versions, others, like this one, are more like a traditional stew. Either way, it’s traditional to serve this stew with white rice and maybe some sautéed collard greens....

Once grilled, the succulent meat is at once sweet, savoury, garlicky, and smoky in flavour. The Koreans know a thing or two about good BBQ! Korean BBQ Marinated Beef Short Ribs Korean barbecue is one of the first things that come to mind when people think of Korean food. And it’s world famous for good reason! I love that it’s as much of a social event as it is an eating one, enjoyed by groups huddled around a table embedded with a grill sizzling with marinated meats, seafood and vegetables....

Crispy gnocchi is the BEST way to eat it in my opinion. I love the golden crispy exterior, plus those extra crispy bits in the pan. For this recipe we fry up the gnocchi first, then brown plenty of butter, before adding lots of sage leaves (don’t worry, they mellow during frying, so they won’t overpower the dish), garlic and lemon. In my testing stage I also tried adding a good helping of parmesan towards the end of cooking, but I found it simply doesn’t need it (not often I say that about cheese)....

What Is Souvlaki? Souvlaki — small pieces of meat or vegetables grilled on skewers – are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner. This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down. I’ve added Maras, or Marash, pepper to the chicken marinade to introduce you to a new flavor....

For this recipe, I take the Classic Margarita and transform it into Grilled Peach Pitcher Margaritas. It has all the flavor you love in a margarita—Blanco tequila, lime juice, orange liqueur, and simple syrup, but with the added intensity of rich, sweet, summer peaches. You could make this for one, but the idea is to serve a crowd, so I made it big batch size for summer entertaining. Many fruits—especially summer stone fruits—are transformed by a quick stop at the grill and this grilled peach margarita is no exception....

The following is a recipe for spareribs that have been soaked in a spicy citrus brine and then grilled over indirect heat for about an hour. Why Use a Brine for Ribs? Brining is a useful technique in this case, as it’s easy to overcook pork ribs on a grill, but because the brine plumps up the meat with extra moisture, the ribs are still tender and don’t get as dried out, even if you do end up overcooking them a little....

I’ve been walking around in denial, refusing to wear long pants—shorts only please—or socks, even though it’s in the 40s at night. The denial extends to my grill. I don’t care if it’s raining dagnabbit! I have a grill and I’m going to use it, even if I have to bundle up under my rain parka to do it. For your enjoyment today are grilled tuna kebabs (prepared under said rain parka) with assorted vegetables, which marinated for several hours in a rosemary garlic olive oil marinade....

Celebrate Holidays With Pholourie I grew up in an interfaith home, where we celebrated both Christian and Hindu holidays. We made pholourie especially during Hindu holidays like Holi and Diwali as well as for Christmas. For Holi, we made a lot of sweeter snacks, but this savory item was always included. They were the perfect balance of flavors and texture—airy with a crisp outer layer and fluffy on the inside with prominent cumin and split pea flavor....

What a salad! Substantial enough for dinner, this Hawaiian Chicken Salad is filling and soooo delicious! I can’t get enough of grilled fruit, and I think pineapple might just be one of my favourites. I did this one on the griddle pan in the kitchen, but I fully intend to be grilling all manner of fruits on the barbecue this summer. We had our first BBQ of the season on Sunday, and the weather was absolutely blazing hot!...

Fried rice is one of those tasty little dishes full of flavor and full of vegetables. It could totally be healthy if it weren’t for all the oil and white rice! So we packed it full of veggies and turned this greasy Chinese restaurant classic into a healthy version that retains all the flavor. Honestly, you may not even realize it is good for you! Cooking lesson: Soy Sauce. It tastes salty from a high sodium content....

What makes a Hawaiian Sweet Roll? It’s all about the pineapple. Crushed pineapple is added to the dough for both the added sweetness and flavor. It’s important that you use crushed pineapple in this recipe. Measure your crushed pineapple without draining off any of the juices. I actually just take my measuring cup and dip it directly into the opened can of crushed pineapple. Making your own rolls is a lot easier than you might think....

How to clean and prepare a whole crab A whole crab – especially a live one – is not the sort of thing I cook with every day! So if your reaction to a crab is something like mine below, you’re in the right place. I’m going to walk you through step by step how to clean and prepare a whole crab, then show you how to make one of the most iconic crab dishes in the world, Singapore Chilli Crab!...

Here is how I cut chicken wings. The knife just glides through the joints – you won’t need to use any force or bang the knife with your hand to cut it through. Once you get the hang of it, it’s really fast. It takes me around 2 minutes to cut up 2 kg / 4 lb of wings – and I’m no knife wizard! Reserve the wing tips to make chicken stock…....

About 45 million turkeys are harvested each year, according to the National Turkey Federation, to supply our Thanksgiving dinner centerpiece. Turkey, however, is not the easiest protein we could roast for a holiday and has an unfortunate reputation for becoming dry in the oven. When it comes to turkey, what you do before it sees the inside of an oven determines whether your guests request seconds. Follow this handy dandy guide to dry-brining your turkey in order to get the crispiest skin and the most succulent meat....

How to Make an Over Easy Egg Step 3 – Let cook until whites are completely set on top. The yolk should ooze when broken. Step 2 – Crack the egg into the pan. Let cook until the bottom of the egg is white, the top still being uncooked. Step 3 – Gently flip the egg over and continue to cook until the whites are completely set. For an over easy egg, the yolk should ooze out once broken....

While it’s wise to have non-perishables on hand, you might be surprised to know that a wide variety of fruits and vegetables are built to last, too. When stored properly, your fresh produce favorites can keep for months. Knowing how to make the most of what you buy helps to stretch your dollar and keep your kitchen filled with healthy, wholesome options. Here are some pointers to guide your way....

I secretly love the challenge of coming up with menus that have a “wow” factor but has plenty of make-ahead options so I can reduce my workload on the day. Nobody wants to be stuck in the kitchen when they have friends and family over. But also because I secretly dream of being a poised cooking goddess, Nigella Lawson style, who can swan out gracefully from the kitchen with plate after plate of food without breaking a sweat....

Not only do eggs prepared this way make a great breakfast all on their own (with a little salt and pepper and maybe some toast), you can also use them to top a French salad Lyonnaise, bathe them in luxurious Hollandaise sauce in an Eggs Benedict, or go super healthy and serve them over sautéed greens. My favorite breakfast is one or two poached eggs, served in a bowl (they’re easier to eat with a spoon, you can catch every bite!...

In the mornings, my bleary-eyed children wander from their bedrooms across our creaky hardwood floors. They wobble into the kitchen where I’m either standing at the stove or basking in the glowing light of our refrigerator. One will reach out and slowly click off the light switches, one at a time, to allow their eyes to adjust to the morning. I hug them and offer them a glass of milk....

Roasting garlic changes the chemical makeup of the garlic so that it’s easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you’re into chemistry, you can read more about this process in the Wikipedia.) Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip....