Fried chicken on the table in forty-five minutes? Here it is, the quick recipe. I serve it with Chunky Mashed Potatoes and Braised Collard Greens. The boys love it. Excerpted from Mad Hungry: Feeding Men & Boys by Lucinda Scala Quinn (Artisan Books). Copyright © 2009. Photographs by Mikkel Vang. Read our book review to […]
Main course
Grilled Hanger Steak
You can’t beat a flavorful marinade for steak, especially for a cut like hanger, which has a wonderful toothsome texture. Its compact narrow, half-foot-long pieces make it easy to maneuver around a small grill. To serve, slice it on the bias, against the grain. With potatoes and vegetables, a little goes a long way in […]
Chris’s Grilled Ratatouille
Once you’ve finished grilling your chicken, beef, or pork, don’t turn off that grill! While it’s still hot, throw some veggies on and make Chris’s grilled ratatouille. It’s even better the day after. Chris grills a batch the night before he wants to eat it and then makes sandwiches with the mix the next day. […]
Faith’s Grilled Sausages & Peppers for Brunch
Markets are filled with every flavor of sausages, so we leave it to you to choose your favorite to use as the centerpiece for a weekend grilled brunch. Faith’s recipe features her favorite sausage of the moment — fennel. Grill the sausages along with sliced red and yellow peppers and red onions, and serve with […]
Thai Peanut Burgers
These veggie burgers are an infusion of some of my favorite Thai flavors. The chickpea base is incredibly hearty, peanut butter and soy sauce add loads of flavor, and chili garlic sauce ties everything together with a little heat. Serve with peanut sauce and fresh carrots for extra sweetness and crunch. Reprinted from Minimalist Baker’s […]
Thai Quinoa Meatballs
These meatballs are jam–packed with Thai-inspired flavors and come in a bite–size portion. Serve atop carrot noodles with peanut sauce for a hearty meal that’s bursting with flavor.
