(KTIV) - Summer may not be officially here yet, but that’s not stopping us from firing up the grill here on Signal Hill. KTIV is once again starting up Grillin’ With News 4, and the first chef of the ...
Barbecue or slow roast, the smoke and embers of Bonfire Night are perfect for cooking soft, charred and buttery vegetables.
Chef Stephanie Izard visits the TODAY kitchen to share recipes from her new cookbook, "Gather & Graze: 120 Favorite Recipes for Tasty Good Times." She demonstrates how to make spicy yogurt-marinated ...
1. Heat the oven to 400 degrees. Slice off the top (pointed side) of the head of garlic, then set the head on a square of foil. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Wrap the ...
Roast the poblano pepper over a burner on a gas stove or on a barbecue grill until the skin turns black and blisters, place the pepper in a zip lock bag. After the pepper cools, rub the charred skin ...
“I call it magic sauce because you can use it for beef, chicken, shrimp, fish,” says Jenee Kim, owner of Park’s BBQ, the Los Angeles Times’ Gold Award winner for 2023. It encapsulates so many of the ...
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