I started making this dish for my wife before she became a mother because she loves it so much. Now that she is a mom, we've made it a Mother's Day tradition.
Barbecued chicken can be a challenge. You know the scenario — burned skin and meat red at the bone. But there's a secret to cooking the chicken through and getting crispy golden brown skin that has everyone asking for seconds. It's grilling chicken pieces over indirect medium heat until juices run clear, then moving them over direct heat to crisp and colour. You can buy the chicken whole and cut it up, or opt for parts and choose any combination you like. In our Test Kitchen, thighs rule! They are meaty and taste better than white meat, and there's less risk overcooking than with breasts.
This creamy potato bake has the same flavours as Passover knishes without all the work of shaping them into cakes to cook in batches. You can assemble this dish a day in advance so it's ready to throw into the oven.
While Cubanelle peppers, zucchini and whole wheat tortillas are not traditional Tex-Mex ingredients, their flavours contribute to a new rendition of a classic.
The kids will come running when you call them to Julie Rowe's meal featuring mild Tex-Mex flavours. The Rowe family likes Caesar salad alongside.
Lean yet flavourful, pork tenderloin is a great choice if you're watching your calorie intake. Roasting the asparagus alongside the pork simplifies cooking and enhances this springtime vegetable.
