Grilling has come a long way since I was a kid (back then it was called barbequing!). From the USA, to Italy and then Cyprus, grilling is done in all sorts of ways. Turning the page on our grilling story, we now have a totally new relationship with grilling outdoors.
Who wants to worry about dessert when you fire up the grill? And how many times can you serve just plain-old ice cream?
If you don’t make your own sausage, purchase sausage filling (what goes into the sausage casing) from your butcher, deli or sausage maker. If you can only avail yourself of the prepared variety, all you have to do is remove it from the casing before making this recipe. Deliciousness guaranteed.
The exciting thing about cooking is the process of discovery. And not just new foods but old recipes, ones that you make by instinct. And then one day, you come across something unexpected that makes that tried and tested recipe even better. Beautifully plump eggplants and a sweet pepper are first wood-grilled and then turned into a light and fresh dip that is a perfect accompaniment to any summertime cookout.
The texture of halloumi is more dense than creamy mozzarella, so it is actually the perfect cheese for grilling, holding up well to intense heat without losing its’ structure. Not many cheeses can boast that.
Two ingredients make this salad stand out from the rest: grilled Lebanese pita and sumac, a dry spice whose dark, reddish-purple color gives a bright, lemony flavor.
Discover the delicious flavor of lamb cooked over wood coals, its naturally intense flavor mellowed by the aromatic smoke.
What’s the difference between grilling with wood and grilling with gas? Well, it’s the same difference between a pizza baked in a conventional oven and one baked in wood-fired oven. They’re both good, but one is clearly different from the other.
New partnership. New Step-By-Step Recipes. New feature category.