Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
Beautiful heirloom tomatoes are the star of this tart. Thanks to their varied shapes and sizes, they yield the most stunning results.
Grilling the vegetables before baking gives them a subtle smokiness that makes this casserole special. For extraordinary results, use fresh mozzarella (the kind stored in water at Italian delicatessens and cheese shops).
Ground almonds thicken this Spanish zarzuela sauce, traditionally used with seafood. If you like potatoes, boil up a few, cut into chunks and add to the casserole before heating through.
The spectacular look of this succulent roast belies how simple it is to make. If you want one rib per person, you may need to have the butcher tie two racks together for you.
Wild mackerel is an affordable and sustainable chpice. Scoring the fish skin with a sharp knife keeps it from curling and makes it extra-crispy.
Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.
