the gorgeous palate of farm-fresh vegetables available at harvest time encourages me to create meals in which vegetables are the stars of the show and meat, if present at all, plays a secondary role.

Liz Chiego said that this is a combination of two recipes: one from chef Edward Khechemyan that ran recently in the New York Times Magazine and one from “Jacques Pepin: More Fast Food My Way.” ...

When we’re stuck in a meal-repeating rut and need new ideas, Martha Stewart’s recipes never fail to get us excited to try out new dishes. Just last week, her 4-ingredient grilled chicken recipe gave ...

PITTSBURGH (KDKA) -- Just in time for grilling season, Rania Harris has a recipe you can put on the barbecue this weekend. Soak eight 8-inch wooden skewers in water 15 minutes or use metal skewers for ...

Beef Kebabs: To prepare the beef, trim the fat and cut into 2-inch pieces. Follow these steps in order and allow 5 to 7 minutes between each step. First, salt and pepper the beef. Next, add the onion, ...

There is a little Middle Eastern eatery in my neighborhood that I could eat at once a week if I let myself. They have wonderful food there, a favorite being the tender, tangy and lightly spicy kebabs ...

I couldn't write a book about grilling and not give you the ultimate kebab recipe. I love a kebab because the smaller bits of meat cook super quickly, and they're easy to load up with tons of flavor — ...

Summertime … and the grillin’ should be easy. Kebabs can make it so. Whether they’re prepared with cubed meat, cylinders of ground meat formed as kofte ...

Find chicken recipes that deliver bold flavors and a lighter approach for any meal. Skip heavy leftovers without missing out ...

In Indian tandoori cooking, much of the flavor comes from the ripping-hot temperatures, up to 900 F, which send spice and smoke sizzling out the top of barrel-shaped clay ovens. The meat, usually ...