Notes about Recipes in this book

• Chicken kebabs with Aleppo pepper [Steven Raichlen]

  • Rutabaga on March 27, 2014

    This is a wonderful simple grilling recipe, and easy to prepare in advance. The Aleppo pepper is flavorful, but mild enough that my two-year-old happily eats it. You can also broil the kebabs if you can't grill.

  • TrishaCP on June 13, 2015

    This is a great recipe. The chicken comes out so moist - almost too succulent (is that possible?) using dark meat. I would definitely be tempted to try breast meat next time. The Aleppo pepper is flavorful but not hot. We served these with flatbreads and Greek salad for a delicious dinner. (Note - there are at least two on-line versions of this recipe in EYB - from Epicurious and Serious Eats for those that don't have the book.)

  • Astrid5555 on June 29, 2015

    Another great recipe from this book. The Aleppo pepper imparts a subtle heat but as mentioned by the other reviewers is not too spicy. Easy to prepare in advance.

  • twoyolks on July 17, 2015

    Despite the simple marinade ingredients, this was very good and flavorful. The Aleppo pepper flavor comes through well but doesn't overpower the chicken flavor. The chicken is moist and tender. It even reheated well the next day.

  • chawkins on July 26, 2017

    The chicken was moist and tender and just subtly spicy, I marinated for about 2 hours and the kebabs were quite flavorful.

  • taste24 on April 07, 2021

    The whole gang loved these kebabs. Easy to prep and the marinade had great flavor. A little heat, some bright notes from the citrus, salty, garlicky. Will be repeating this dish for sure.

  • wcassity on December 18, 2022

    Tasty! Agree with all the rave reviews. I broiled. Used Burlap & Barrel Silk Chili.

• Chicken skewers with coriander marinade and lemon salsa

  • Rutabaga on March 27, 2014

    This works very well when made with Meyer lemons - sour, but with a little sweetness to balance it, and plenty of crunch from the cucumbers. I prefer to use Persian cucumbers.

  • Astrid5555 on August 16, 2015

    This was excellent, another winner from this book! Skinless, boneless chicken thighs are marinated overnight in a yogurt, cilantro, coriander, turmeric, garlic marinade. Made without the salsa, since I was out of lemons unfortunately. Still worth making!

  • twoyolks on September 20, 2017

    This is a basic chicken skewer recipe. This wasn't bad, it just wasn't special. I didn't find that the marinade added any flavor. I didn't particularly care for the salsa.

• Thai-style chicken thighs

  • Astrid5555 on August 17, 2014

    One of the best chicken thigh recipes in a long time! Just love the taste from the super easy and quick Thai-style marinade. Husband licked the plate!

  • twoyolks on June 26, 2016

    The chicken is easy and the marinade time is quick. The marinade adds a lot of flavor to the chicken. It's not entirely authentic but quite good.

  • Rutabaga on September 03, 2018

    These chicken thighs had great flavor; of the grilled chicken recipes I've tried, this is definitely one of the best, a real winner. For the kids, I set aside some plain thighs that marinated in a little soy sauce and oil only, with which they were very pleased.

• Yogurt-marinated chicken breasts

  • Astrid5555 on May 14, 2015

    Delicious! This recipe produces really juicy Indian-flavored chicken breasts. Leftovers taste great in any kind of grain salad.

  • TrishaCP on June 24, 2021

    Nice and easy grilled chicken, but I have other grilled chicken recipes that I prefer.

• Garlicky lemon chicken

  • TrishaCP on July 06, 2015

    This was simple to make, requires minimal prep time and few ingredients, and tastes great.

  • Rutabaga on August 29, 2016

    The garlic really enhances the flavor of simple grilled chicken breasts. I slit a pocket in each breast and stuffed some garlic there as well as under the skin. As usual, I had some difficulty cooking the thick chicken breasts thoroughly without blackening them on the grill, but the blackened flavor was surprisingly good.

• Mediterranean chicken with za'atar

  • twoyolks on June 08, 2015

    Despite marinating in a very flavorful combination of ingredients, the only flavor that really survives through the cooking is the sumac. There's nothing bad about this but I've made better whole grilled chicken with a Mediterranean bent.

• Beer-can chicken

  • Astrid5555 on July 27, 2013

    Great taste, very juicy meat, but skin could have been crispier. Next time will grill at slightly higher temperature.

• Dijon-tarragon chicken

  • Astrid5555 on July 26, 2015

    Used all bone-in, skin-on chicken breast. Unfortunately dry and bland, probably due to my choice of meat. However, quite ok to use for leftover chicken pasta.

  • twoyolks on June 30, 2016

    The chicken was moist but the marinade didn't add flavor to the chicken. The chicken also burned very easily.

• Marinated chicken with garlic, chiles, and citrus juices

  • twoyolks on October 23, 2017

    This made a good grilled chicken. I got very little flavor out of the marinade into the chicken. I added a tablespoon of kosher salt to the marinade instead of seasoning the chicken after marinating.

• Chicken thighs with rhubarb-cucumber salsa

  • lkgrover on July 13, 2020

    The rhubarb cucumber salsa has a nice tang, and a little kick from the chile. A good summer recipe with an unexpected mix of flavors.

• Cilantro-lime chicken thighs

  • Astrid5555 on May 01, 2015

    Did not have enough time to let the thighs marinate for 4 hours, thus they tasted quite bland. Skin burns easily probably because of the orange juice in the marinade.

• Tandoori-style chicken thighs

  • Astrid5555 on August 24, 2014

    Good, but not as great as all the other recipes I have tried from the book so far. I have had much better tandoori chicken thighs in the past, the flavors were very mellow despite following the recommendation to let the chicken parts marinate overnight.

• Mustardy thighs with fresh corn polenta

  • Astrid5555 on July 10, 2016

    Only made the chicken part of the recipe. Simple 4-ingredient marinade which results in tender thighs. Whole family loved them!

• Sriracha-lime sauce

  • Breadcrumbs on July 21, 2013

    p. 45 – A perfect combination of sweet, spicy, tart and salty flavours. Wings are grilled naked but for some S&P then tossed in this sauce when cooked through. These made for a nice change of pace from our go-to Buffalo wing sauce. A finger licking good dish that we’ll definitely make again. Delicious. Photos here: http://chowhound.chow.com/topics/907947#8178333

• Herbes de Provence chicken

  • Astrid5555 on July 12, 2015

    Simple to prepare in advance. Made using the Weber rotisserie with great results. Very succulent meat, delicious!

• Chicken yakitori with basting sauce

  • twoyolks on August 28, 2016

    The yakitori itself didn't have a lot of good flavor. The outside ended up getting a bit too burned. I'm not sure what precooking some of the ground chicken actually did.

• Chicken sandwiches with onions, watercress, and paprika aioli

  • Rutabaga on April 15, 2015

    These sandwiches are tasty and versatile; I altered and added some ingredients based on what I had on hand. To the aioli, I added chopped cherry peppers. It was a big hit with my three-year-old, who basically ate a bread and aioli sandwich. Instead of watercress (which would be the best choice, had I had some), I topped the sandwiches with basil, mixed greens, and sliced radishes. The chicken breasts were pan sautéed, which works well if you're not able to grill.

• Chicken salad with tarragon pesto

  • Rutabaga on June 15, 2019

    This is a lovely pesto sauce, perfect with grilled chicken. With the salad and bread, it makes a pleasant summer meal. The one extra step I took was to brine the chicken according to the Smitten Kitchen's method, which resulted in tender, moist chicken, despite the fact that I used boneless and skinless rib meat. I sliced the breasts in half to create thinner cutlets so that they would cook more quickly.

• Crunchy chicken salad with sesame dressing

  • Rutabaga on September 03, 2019

    I made a scaled-down, simplified version of this salad using some leftovers - half a head of red cabbage and grilled beer-brined chicken thighs (as well as some toasted sesame seeds). I had no mushrooms, and not as much mint as called for. All in all, it was nice, but needed more zing. Next time, I would add either lime juice or tamarind paste, and maybe freshly grated ginger. The full amount of mint would also be welcome.

• Turkey shawarma with tomato relish and tahini sauce

  • twoyolks on August 16, 2016

    The turkey was fine but it really didn't taste much like shawarma.

• Special sauce

  • Rutabaga on May 19, 2019

    This is super easy to throw together, and gave our burgers great flavor. I would definitely make it again. The small amount of chipotle adobo adds flavor, but little heat.

• Turkey burger with cheddar and aioli

  • Astrid5555 on August 02, 2015

    Delicious, very moist and flavorful. The aoli by itself is worth making this recipe. Served with Jonas Cramby's "Cemitas" from Texas BBQ instead of store-bought burger buns.

  • Rutabaga on April 18, 2016

    The aioli, as Astrid5555 noted, is delicious, the best part of this recipe. It would be an excellent sandwich spread. The burgers did turn out very moist, and the accompaniments are a good match. All in all, this is a great standby recipe for turkey burgers.

• Portobello burgers with piquillo pepper aioli and watercress

  • ktennican on July 12, 2020

    use cremini shrooms and Brazilian cheese bread rolls for gluten-free sliders

• Beer-braised hot dogs with sauerkraut

  • taste24 on June 23, 2020

    Love this recipe. Make sure you let the beer syrup cook down like it says - tastes great topped on the finished dog. Yum!!

• Bratwurst and onion sandwiches

  • Rutabaga on August 21, 2016

    I made this with sweet onions, which were delicious when grilled with the mustard beer dressing. The onions should have gone on the grill while it was still quite hot; unfortunately they didn't get quite as soft as I would have liked, but fortunately the mellow sweet onion flavor made it work anyway. Also, next time I must remember not to cut the onion in half prior to slicing, so that the rings stay intact and don't slip through the grate on the grill. The tip for par-cooking the sausages is a good one, making it much easier to get that char-grilled sausage flavor without having to worry about a still-raw center.

• Salt-and-pepper rib eye

  • Astrid5555 on August 04, 2013

    First attempt of husband at rib-eye steaks. Very little preparation needed with great result, will make again!

• Rib-eye steaks with Mediterranean rub

  • twoyolks on June 16, 2016

    This is a nice spice rub for steaks. It compliments the beef flavor without overpowering it. Like many dry rubs, it tended to burn on the grill.

• Thai beef salad

  • twoyolks on August 16, 2016

    The beef had good flavor and the dressing goes well with it.

• Veal chops with red wine and rosemary

  • twoyolks on August 19, 2020

    The veal chop does a good job of picking up the marinade but not overpowering the veal.

• Pork chops with Italian relish

  • twoyolks on August 22, 2015

    The marinade didn't add any flavor to the pork. The relish itself was fine but didn't particularly compliment the pork.

  • Beebopalulu on June 15, 2020

    Pork was nicely seasoned after marinading, though without any specific distinctive flavour. Relish was very tasty, but I think using herbs that better complements the pork (rosemary? sage?) might make this a better dish.

  • TrishaCP on August 06, 2020

    I agree that the pork and relish didn’t really go together flavor-wise. I think this would be better with chicken.

• Best-ever barbecued ribs

  • Astrid5555 on June 26, 2016

    Made these for my 11-year old son's birthday party and they did not disappoint at all. I prebaked them for 3 hours in the oven the day before and then grilled them for just 10 minutes on the gas grill the day of the party. They were perfect, tender meat falling off the bones, finished within minutes by 10 hungry boys.

• Carolina red barbecue sauce

  • Rutabaga on September 27, 2014

    My husband felt this was the perfect sauce to drizzle onto pulled pork sandwiches. Be sure to make the coleslaw, too, which is very easy to throw together. This recipe makes far more red sauce than needed for the slaw, but any remaining sauce should keep well in the refrigerator since it is primarily apple cider vinegar and ketchup.

• Tangy coleslaw

  • Rutabaga on September 27, 2014

    My husband made this to bring to a gathering where pulled port sandwiches were being served. He felt the slaw really made the sandwiches, and loved drizzling the extra Carolina red sauce over the pork.

• Pork gyros with yogurt-tomato sauce, onions, and arugula

  • twoyolks on June 16, 2016

    The marinade for the pork adds a very nice flavor. The pork was juicy and crispy. I grilled mine at a higher temperature to get a crispier crust. The yogurt-tomato sauce was okay. I'd prefer a regular tzaziki.

• Soy-glazed salmon

  • Emily Hope on July 02, 2013

    What a disaster--I was hesitant about this recipe because of the large amount of sugar in the glaze (added at the beginning of cooking rather than at the end), but decided to go ahead. I did use fillets instead of steaks, but I can't imagine that I wouldn't have the same flare-up problem with steaks. At one point, the salmon was ON FIRE. Nevertheless, the glaze is actually pretty tasty--I might try again and just brush on at the end of cooking. Or, you know, just try another recipe...

• Green shawarma salmon

  • Astrid5555 on July 20, 2013

    This was the best salmon I have eaten for a long time. The salmon is marinated in chopped cilantro, lemon juice and spices (I ground mine myself) and then grilled in a fish basket. I simply grilled it skin side down until opaque and it worked perfectly as well. Next time I would let the salmon marinade for the suggested 3 hours. Will definitely make again!

  • TrishaCP on May 01, 2017

    Absolutely delicious treatment for salmon-highly recommended. The salmon marinated approximately 1 1/2 hours, and was very flavorful.

  • lea_ukmcxr on March 24, 2026

    Good! Will add more salt next time

• Side of salmon with lemon and olive oil

  • Rutabaga on May 10, 2014

    There's not much to this recipe, but the results were impressive: moist, perfectly cooked king salmon. It took about half an hour for the salmon to cook, not the suggested 20 minutes, but I had a very large side of salmon, and my fire may also have been a little low (not a bad thing in this case). We served it with herb butter, a great combination.

• Swordfish with North African spice rub

  • lkgrover on June 19, 2020

    Good grilled swordfish; the spice blend is a little spicy and the yogurt adds a tangy savory sauce.

• Halibut with basil-shallot butter

  • Astrid5555 on May 30, 2014

    Very delicious, no-fuss recipe!

• Whole fish with tangerine and marjoram

  • Astrid5555 on December 27, 2015

    Excellent! Loved the citrus note from the tangerines, will repeat!

• Whole branzino with ladolemono

  • Astrid5555 on June 06, 2014

    Excellent! The ladolemono sauce elevates the fish to something very special, yet simple to make.

  • twoyolks on September 05, 2015

    This is mostly just a grilled whole fish but it's very good in its simplicity. The ladolemono is a nice touch but, if you use too much, it could easily overpower the fish.

• New Orleans-style grilled shrimp

  • twoyolks on August 28, 2016

    These reminded me of Maryland-style steamed shrimp with a little bit of smoke added from the grill.

• Butterflied shrimp with garlic-herb sauce

  • twoyolks on June 20, 2016

    I only made the shrimp, not the garlic-herb sauce. The shrimp themselves were great. I chose not to butterfly them as they were head-on shrimp and it wouldn't have worked particularly well. The brine and the marinade compliment the flavor of the shrimp perfectly.

• Cedar-planked shrimp with pumpkin seed salsa

  • TrishaCP on July 03, 2015

    This was very good. The shrimp on their own were succulent and perfectly cooked, with a nice aroma from the cedar plank. The salsa was good, but I couldn't taste the pepitas really at all. Instead, it tasted gazpacho-ish to me (probably the pepper and sherry vinegar). The sauce paired well with grilled corn.

• Shrimp skewers with tzatziki, spinach, and feta

  • twoyolks on June 28, 2016

    The shrimp are just simply grilled sans shells. This is highly dependent on the quality of the shrimp. The tzatziki recipe is nice but, serving it with shrimp, will overpower the flavor of the shrimp.

• Lemon-tarragon lobster

  • twoyolks on June 20, 2016

    This is a fine way to grill a lobster. I thought that the lemon-tarragon butter had too much lemon such that it tended to overpower the lobster flavor.

• Greek-style sea scallops

  • twoyolks on May 17, 2016

    These are very good. However, I'm not sure how much of that is just good grilled scallops and how much was added by the oregano, lemon, and bay leaves. They are also very pretty (when the scallops don't fall apart on the skewers).

  • TrishaCP on August 08, 2016

    Like twoyolks said, these were very good. I used dried oregano and bay since that is what I had. The dried oregano was totally fine here, but fresh bay leaves might have been better. We didn't have problems with scallops breaking on the skewers.

• Scallops and nectarines with corn and tomato salad

  • Rutabaga on September 23, 2017

    This is a really fun and easy dinner salad, perfect for the end of summer. With great corn, tomatoes, and nectarines, it really shines; in fact, this is one recipe I definitely wouldn't bother with when you can't get the ingredients in season. I left out the basil oil, as I had no basil on hand, but including that might well bring this up to a five-star recipe in my estimation. I used Aleppo pepper instead of piment d'Espelette, sprinkling additional flakes over my plated salad. Lightly grilling the nectarines really brought out their intense sweetness.

  • TrishaCP on August 26, 2018

    As Rutabaga says, this is a salad that needs to be made when the ingredients are at their peak. We did make the basil oil, and it went well with all of the other ingredients. I would say that I found it a little too sweet for a main course dish (I had very sweet corn)- in my opinion it is a perfect appetizer salad.

• New potatoes with Parmesan and herbs

  • Astrid5555 on July 26, 2015

    Delicious! Simple but quite a difference to my usual way of grilling potatoes.

  • Beebopalulu on June 15, 2020

    Love this mix of herbs and cheese. Technique is handy if you want to reheat potatoes on grill while meat rests, but not otherwise spectacular.

• Campfire potatoes

  • Rutabaga on July 28, 2014

    The flavor of the garlic, rosemary, and thyme is excellent paired with grilled potatoes. I used up some old baby red potatoes, which unfortunately boiled too long, making them rather mushy. This dish would be best with fresher, firmer potatoes, but any potatoes will benefit from the herb mixture and crisp up in the foil on the grill.

  • Astrid5555 on June 26, 2016

    Used new potatoes and lots of herbs. Delicious!

  • TrishaCP on June 03, 2017

    We really liked these. I agree they are best flavored with lots of herbs.

• Grilled fennel

  • Astrid5555 on May 22, 2020

    Never grilled fennel before so I needed some instructions on how to best do this. Perfect method, looking forward to eating it again soon!

• Grilled sweet potatoes

  • twoyolks on March 28, 2016

    The sweet potatoes have a tendency to burn. The sweet potatoes are a bit bland and the vinaigrette doesn't really add much flavor.

• Mexican grilled corn (Elote)

  • Rutabaga on March 29, 2014

    We love Mexican style grilled corn! If you can get it, use Tajin, the real Mexican "salsa en polvo" chile powder with lime.

• Zucchini with garlic butter baste

  • Astrid5555 on May 02, 2014

    Delicicous, quick and easy! Substituted mint for rosemary since this is what I had on hand. Will make again.

  • Rutabaga on May 13, 2014

    So easy, and so delicious. I've also made this by broiling the zucchini when it wasn't convenient to use the grill, but grilling definitely deepens the flavor.

• Coriander and cumin flatbread

  • twoyolks on September 20, 2017

    The bread itself has a lot of flavor with a good crumb and would be good without the coriander and cumin on it (even though they compliment the bread nicely). Despite the name, this isn't a thin flat bread like a pita. Instead, it puffs up considerably into something more like focaccia. This is a great side dish for grilling. I had to add significantly more flour to the dough to get a workable consistency. I couldn't grill the bread over direct heat without burning it so I grilled it on a cooler side of the fire.

• Homemade flatbread with charmoula and ancho chile oil

  • Rutabaga on April 24, 2015

    The toppings for this flatbread are a delicious combination of flavors. For the cheese, I used a combination of crumbled queso fresco and a dry Greek feta. I let the dough rise for about five hours before putting it in the fridge, which may be the reason the flatbreads really puffed up on the grill. But they were very tender and the addition of whole wheat flour helped the flatbreads stand up to the strong flavors of the toppings. I substituted Greek yogurt for the sour cream in the bread. Next time, I will spread the calls out over the entire grill so they will cook more evenly, as I had neglected to do that, which meant a lot more turning to get them to cook thoroughly. I also found it difficult to strain out the dried pepper after pureeing it with the oil. The Vitamix really pulverized the pepper, and this left me with a thick sludge that sank heavily below the oil. Perhaps is would be better to go easier on the blender in order to better strain out larger pieces.

• Classic coleslaw

  • Rutabaga on May 24, 2014

    I found this to be the ideal classic coleslaw - if I were to imagine the platonic ideal of coleslaw, this would be it. A mix of cabbage, fennel, carrots, and radishes made a nice blend, and everything can be prepped in advance, just stir the shredded vegetables into the dressing shortly before serving.

  • TBackman on February 27, 2018

    Refreshing cole slaw with lots of flavor. I used half red and white cabbage,1 apple and carrot. We love cumin so added 1/2 tsp. To the dressing. This will be a favourite go to recipe.

• Carrot slaw with cilantro and chile

  • Rutabaga on March 18, 2016

    This carrot salad is fresh and easy, and a great side dish for tacos or other Mexican food. Since carrots are easy to come by year round, it's perfect for any time.

• Potato salad with lemon-olive oil dressing

  • Rutabaga on May 24, 2014

    To me, this potato salad was good, but not great. I may make it again, but with variations. For example, I think more herbs would be a good addition, as would green onions or garlic scapes. Because I tripled the recipe, the potatoes didn't cook evenly for me, and I steamed them for more than 20 minutes. You may have better luck if you just make a single batch. I used alder wood smokes sea salt instead of regular salt, but in retrospect I think a nice, bright lemon pepper blend or Trader Joe's everyday seasoning might be a better fit.

• Black rice with mango and peanuts

  • lkgrover on November 01, 2016

    I enjoyed combination of textures and flavors in the recipe: the citrus and fish sauce flavor, the mango, the crunchiness of peanuts, and the smooth richness of black rice. (Do not substitute another kind of rice--black rice has a different texture and flavor.) I used safflower oil instead of plain vegetable oil. This would make a great vegetarian main dish as well as an unusual side dish.

• Grilled green beans with lemon and thyme

  • Rutabaga on August 11, 2014

    This is a super fresh and simple way to serve grilled green beans, and I like the fact that you can grill the green beans first and then sautee them right before serving with the thyme and lemon zest to warm them back up. This enabled me to get them off the grill early on to make way for the rest of the food, a big plus when your grill space is limited.

• Little gem salad with feta and cumin

  • Rutabaga on March 29, 2014

    This is a good, simple salad, made with few ingredients. Bulgarian feta is truly the best, so get it if you can find it (usually at small Mediterranean grocers); the creamy tang of this sheep's cheese makes the salad. The dressing can be used on all manner of salads, and is great as a dip for veggies or a spread for pita sandwiches.

  • TrishaCP on May 01, 2017

    We loved this salad- it added a lot of flavor to the romaine we had on hand (a lettuce I usually find pretty tasteless). Rutabaga's suggestions for other ways to use the dressing are all good ones too.

  • Astrid5555 on June 05, 2017

    Husband and I loved this salad, simple yet special, great side dish for grilled meat. Children found it too cheesey, but will make again!

• Charred corn salad with basil and tomatoes

  • TrishaCP on June 25, 2018

    This is easy to prepare and makes a great summer salad with classic flavors.

• Sugar snap salad

  • Rutabaga on June 26, 2017

    When sugar snap peas are in season, this is a great salad to make. Just be sure to cook the peas very briefly so that they retain their crunch. I also added a good amount of extra sumac and a little extra white wine vinegar to really make the flavors pop.

• Grilled watermelon salad

  • TrishaCP on July 05, 2017

    Delicious- there will definitely be more grilled watermelon in my future. We skipped the pea sprouts, and I used a basil olive oil that I already had on hand. I would also add some fresh basil leaves in the future, but otherwise this was just great.

• Ultimate margarita

  • twoyolks on March 30, 2016

    A decent margarita but not particularly special. I used dark agave which tasted fine but left the drink an odd dark color.

• Spicy grapefruit margarita

  • Rutabaga on January 01, 2015

    This recipe is so simple, but perfect for grapefruit lovers and those who like a drink that is more tart than sweet. I steeped two habañeros, cut in half, in a little over three cups of tequila, but did not find that it was too spicy. It was just enough to add a little kick to the drink. I used bottled grapefruit juice (not from concentrate), but think fresh grapefruit juice would be amazing.

• Watermelon sugar

  • Emily Hope on August 05, 2013

    Great summer cocktail--essentially a spicy watermelon margarita. A hit at the two parties I've served it at. Due to the variability of spiciness of a given chile, I'd taste the tequila marinated with jalapeno seeds frequently during the relatively short marinating time, to determine the spicing level you'd prefer (I wanted mine more spicy, and the second time around used a serrano to up the heat.)

• The ultimate dry rub

  • TrishaCP on July 10, 2018

    I used this for the beer can chicken too, and it was good in that application.

  • Astrid5555 on July 27, 2013

    Substituted Aleppo pepper flakes for cayenne pepper, which added a nice smokiness. Used for beer-can chicken as suggested with great result.

• Ladolemono

  • Astrid5555 on June 06, 2014

    Quick, simple, delicious! Have used on fish and shellfish alike with excellent results.

• Watermelon-grapefruit agua fresca

  • Astrid5555 on July 29, 2013

    Very refreshing with a tang from the grapefruit. Even the kids liked it a lot. Will make again!

  • Pandan on July 17, 2024

    I didn’t follow the measurements and just used one small watermelon and the juice of one grapefruit. Should have used more grapefruit as it tasted mostly like watermelon. Still really refreshing!

• Herb-lemon zest butter

  • Rutabaga on May 10, 2014

    I made this with a mix of all the suggested herbs - chervil, parsley, tarragon, and chives - and it was a delicious accompaniment both to grilled salmon and simply smeared on grilled sourdough. It's a good compound butter that could enliven almost any simple meat or fish dish, or be great melted on top of some fresh cooked vegetables.

• Rosé, bourbon, and blue

  • Rutabaga on May 01, 2014

    While this recipe takes a little more work than many mixed drinks, it's a lovely make-ahead drink for a summer party.

• Leite's Culinaria

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