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Los Angeles Times
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05/30/2009
Tuscan Grilled Chicken
Removing the backbone and grilling the chicken under a brick results in crispy skin and a shorter cooking time.
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Source: Los Angeles Times
09/15/2008
Indian-Spiced Grilled Lamb
This recipe—from a June 2008 Los Angeles Time article about outdoor grilling by the paper’s food editor, Russ Parsons—calls for a boneless leg of lamb. That compact cut cooks evenly on a grill and is easy to carve.
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Source: Los Angeles Times