Few cuisines are as beloved as barbecue. Barbecue aficionados will travel far and wide to try a new barbecue joint, but those who can handle a grill need not leave their properties to whip up a delicious meal. The following recipe for "Barbecued Shrimp" from Neal Corman's "Virgil's Barbecue Road Trip Cookbook" (St. Martin's Press) is flavorful and simple, making it an ideal meal for barbecue fans who enjoy making their own meals.
The return of warm weather is synonymous with many things. For men and women who love to grill, spring marks a return to grilling their favorite foods and dining outdoors.
Grilling is often associated with summertime soirées with friends and family in the backyard. But truly devoted grillmasters see no reason why the grill can't be fired up year-round.
Hispanic heritage is something to celebrate. Hispanics have made numerous contributions in all walks of life, be it science, art, culture, or even cuisine. Hispanic cuisine is beloved the world over, but it doesn't take a cook or chef of Hispanic descent to bring even the most delicious dishes into their own kitchens. Whether you're of Hispanic descent or someone who simply loves a good meal, the following recipe for "Flat-Grilled Shrimp With Pimenton and Shaved Marcona Almonds" from James Campbell Caruso's "Espana: Exploring the Flavors of Spain" (Gibbs Smith) is a great way to celebrate Hispanics and all of their contributions to the world.
Though summer is the season for grilling, the arrival of autumn does not mean it's time to banish the grill to the back of your garage. Dedicated grillmasters have no problem firing up the grill in the dead of winter, but even those who are not so bold can still man the flames of an open grill long after Labor Day has come and gone.
Grillmasters anxiously await the return of warm weather when they can fire up the grill and get back to making their favorite foods. This grilling season, try something new with "Grilled Feta-Stuffed Figs" from Andrew Schloss and David Joachim's "Mastering the Grill" (Chronicle Books).
Backyard barbecues may be synonymous with burgers and hot dogs, but grillmasters needn't feel beholden to such traditional fare when firing up their grills. While salad and grilling might seem like strange bedfellows to many grilling enthusiasts, the following recipe for "Grilled Radicchio and Brussels Spouts With Hot Bacon Dressing" from Karen Adler and Judith Fertig's "The Gardener & The Grill" (Running Press) combines salad and grilling for a memorable, delicious and unique dish.
Chicken wings are beloved by people of all ages and appetites. While many people only eat wings when out on the town, this lovable bar food can be enjoyed at home as well. The next time the big game is on or you simply have a hunger for homemade wings, try your hand at the following recipe for "Virgil's Smoked Chicken Wings With Blue Cheese Dip" from Neal Corman's "Virgil's Barbecue Road Trip Cookbook" (St. Martin's Press).
Taking chances when preparing meals is part of the joy of cooking for many foodies. Trying new things can open doors to wonderful cuisine you might otherwise never have considered. For those who want to try experimenting with a dish that's sure to raise an eyebrow, consider the following recipe for "Grilled Octopus Salad" from Michael White and Joanna Pruess' "Fiamma: The Essence of Contemporary Italian Cooking" (John Wiley & Sons).
Entertaining friends and family with a homecooked meal is something many amateur chefs cherish. Gathering friends and family for a hearty meal without having to deal with the hustle and bustle of a local restaurant is a relaxing way to reconnect and make new memories.