Recipe by Michal Frischman I love barbecue — not grilled food, although I love that too — but, like, real barbecue. A big piece of meat prepared in that unique way of low and slow cooking that creates a serious bark and incredible flavor. Not enough to buy myself a smoker, mind you, but enough.
Recipe by Sima Kazarnovsky This marinade is simple and basic with just the right amount of flavor to keep grilled chicken a long way from boring. The mayonnaise keeps it soft and juicy while the sesame seeds add a refreshing nuttiness and unexpected burst of originality. Pair this chicken with some grilled corn on the
Recipe By Nitra Ladies Auxiliary Photography and Styling by Tamara Friedman Make this chicken salad using leftover chicken or freshly cooked chicken cutlets. This variation of a chicken salad is filling, easy to make, and uses basic ingredients. Serve as is or on a bed of greens. Serves 6 3 cups chopped, cooked, chicken cutlets
Recipe by Fitwithfay A delightful light salad with roasted portobello mushrooms, creamy feta cheese, crunch from the nuts, and sweet fresh mango and strawberries. SERVES 6 6–8 cups romaine lettuce, spinach, or kale 1/2 avocado, sliced 1 mango, cubed handful of strawberries, sliced (washed and checked) 1 portobello mushroom, broiled in a few
This recipe introduces Asian flair to the all-American rib steak for truly Yom Tov-worthy results.
This heavenly Danish, made with a soft, buttery pastry, is a welcome addition to any cake platter
