Juicy pink slices of lamb are gently flavoured with garlic and rosemary. For a spring feast, roast a pan of new potatoes, slick with olive oil and serve them along with steamed asparagus.
Chipotles in adobo sauce are smoked jalape?o peppers in a dark red sauce of ground chilies, herbs and vinegar. They're sold in cans in many supermarkets and make a dynamite marinade for chicken.
These tender garlicky chops served hot off the grill is lamb at its flavorful best.
In many Mediterranean cuisines, gremolata, a mixture of citrus peel, parsley and garlic, is added to braised dishes, such as osso bucco, just before serving for a flavour boost. Here, it's used as a marinade for barbecued fish.
Chicken is an irresistible match with almost any herb. Try our suggestions below--or experiment with whatever is growing in abundance in your garden or window box.
Our citrus-flavoured marinade makes this roast incredibly tender and provides a superb base for the sauce. To bump up the taste, add more juice before boiling down the sauce to concentrate the flavour.
Our kebabs look stunning with chunks of brightly coloured peppers and cherry tomatoes. They're perfect for last-minute entertaining since they only need half an hour to marinate. Buy extra-thick steaks at your local butcher or the supermarket's butcher counter. It makes cutting easy. and boosts the wow factor for these handsome kebabs.
Jazz up a roast turkey breast with Asian flavours. Leave the skin on during cooking for maximum taste and tenderness. For a lower-fat entrée, remove the turkey skin just before serving.
Colleen Walker, an owner of Catered Affare in Toronto, has a way with bold flavours. We've adapted and simplified her sensational way to present spicy shrimp with an Island dip.
Brine a turkey before barbecuing to keep it moist--then finish it perfectly on the grill.
