Grilled All-Dressed Pizza
Barbecued pizza? Yes, please! Try our recipe for one of the tastiest meals you’ll ever have.
Barbecued pizza? Yes, please! Try our recipe for one of the tastiest meals you’ll ever have.
This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340 grams of any other long pasta, cooked al dente.
Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish.
Sweet, salty and fall-off-the-bone tender, these barbecued ribs are simply perfect.
Saffron adds a subtle accent to this deep-dish pie with its luxurious mix of seafood. Expect raves! You can replace the lobster with 12 oz (375 g) bay scallops; just simmer in cooking liquid until opaque, about 3 minutes.
The last of summer's bounty, sun-ripened tomatoes are absolutely divine. With options for vegetarians and meat-eaters alike, this recipe is a surefire crowd-pleaser.
There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director
