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03/02/2007
Chicken Skewers
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
11/13/2008
Baked Shrimp Toasts
A Chinese restaurant favorite, these toasts are baked, not fried.
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Source: Gourmet
11/07/2011
Marinated Sardine Crostini with Salsa Verde and Fennel
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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04/29/2013
Pork Kebabs with Cucumber–Mint Yogurt Sauce
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