The blend of sweet and hot sausage means a taste explosion in every bite. (Of course, if you prefer your stuffing to be on the milder side, you can use 2 pounds of sweet sausage only.) Though we still call it “stuffing,” the safest and tastiest way to bake it is in its own dish—you’ll […]
Popular in Portugal’s Madeira Island where its namesake wine is produced, these kebabs were traditionally skewered on branches of bay laurel, grilled over a wood fire, and accompanied by a round of local bread called bolo do caco. While you might not readily find bay laurel branches, you can serve this delicious grilled beef on the crusty bread of your choosing—slices can be rubbed with garlic, grilled for under a minute on each slide, and then brushed with extra virgin olive oil before serving.
Though deeply rooted in ancient Greece, this piquant dish is sensational when made with premium Australian olive oils and wines. If you can, buy sushi-grade tuna steaks.
This sweet and tangy sauce is great on ribs as well as roast chicken—and it makes a terrific topping for your favorite style of burger! Ingredients 3 cups ketchup 2/3 cup dark brown sugar 1/2 cup water 1/3 cup red wine vinegar, such as Vinagre de Touriga Nacional 6-ounce can tomato paste 2 tablespoons powdered […]
