'grilled' on Serious Eats

Nigel Slater's Grilled Eggplant with Creamed Feta

For a long time, I could never get into eggplant. It always seemed mushy and bitter to me, and preparations were often oily, so I tended to avoid it. But then I discovered long, skinny varieties of eggplant from Asia (you often see them at farmers' markets) that come in all different colors, have a thinner skin, and less bitter seeds. Their flavor is more mild and delicate, and they just might convert you, too. More

Jeff Koehler's Moroccan Grilled Lamb Kefta Brochettes

I've seen sausage-like brochettes in North African restaurants in the past, but I'd never attemped to make them. I like that it's essentially like making a hybrid meatball and sausage, but with no need for stuffing or casing--and more immediate results. The spice combination and the herbs were also intriguing: nutmeg, paprika, cinnamon and cumin. More

Mark Bittman's Grilled Mediterranean Chicken Thighs

When I went into my backyard to grill the chicken thighs for this recipe from Mark Bittman, I ran into a neighbor who was cooking some steaks at the same time. He took one look at my chicken and started shaking his head. "Chicken is so hard to cook well, I never grill it." And it struck me then that a lot of people probably feel that way. More

More Posts