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07/18/2010
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
Issue #131
04/29/2013
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Issue #111
03/02/2007
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
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