Posts for June 6th 2010
Red meat and chicken have long hogged the spotlight of the grill, and with good reason: their robust, iron-rich flavors hold up well to the smoke of the barbie. When cooking out, however, be sure not to overlook the fruits of the sea. While fish tends to be flakier and lighter, its delicate flavors are brought out by the char of the grill.
Light up the barbecue for a quick-cooking fillet of sea bass, smoldered skin-crisp, then top with a watermelon and green tomato salsa that screams summertime.
For the most sustainable seafood option, reach for farmed striped bass and avoid Chilean sea bass at all costs. Want the recipe? Read more.
With a little planning, this panko-topped goat cheese and pesto macaroni recipe won't take much longer than a box of Kraft — except it's a million times more rewarding.