Grill

Juicy, crispy-edged smashed burger tacos topped with zesty tomato-cucumber salsa and nestled in warm tortillas. A flavor-packed twist that blends the best of burgers and tacos into one irresistible bite.

Roasted Pepper Pasta Salad is one of my favorite ways to turn grilled peppers into something hearty and satisfying. They take on that deep, smoky sweetness that works beautifully in this pasta salad.

If you’re anything like me, you’re always looking to strike that balance of satisfying, fresh, and yummy. And this halloumi and sweet potato salad absolutely nails it. It’s warm, creamy, tangy, crispy and sweet all at once, but it’s hearty enough to stand on its own for lunch or dinner.

Looking for easy, flavorful skewers perfect for grilling? These chicken and halloumi skewers with a Greek style marinade are colorful, juicy and full of texture! Trust me: you will make them all summer long on repeat! What you’ll love about this recipe Greek flavors are …

This chicken supreme is not just about grilling—it’s about tender and juicy meat with crispy skin, infused with the warmth of smoked paprika, and the herbal notes of Italian seasoning.

This chicken with plum and Hoisin sauce gets really messy and sticky, but so delicious! If you, like me, love pairing fruit with savory, take advantage of juicy plums at the start of the fall. Serve two or three chicken thighs and drumsticks with pile …

Al Pastor is a phenomenal culinary fusion and I am so intrigued and humbled by its legendary trail, but Al pastor made in a slow cooker doesn’t sound so unachievable anymore. I have been testing this recipe a few times and hesitated to write about …

These grilled chicken Harissa kebabs require a small amount of work to make them sophisticated enough for a celebratory meal. Harissa, the fiery North African spice blend brings together smoky, robust, and aromatic notes, combining earthy cumin, tangy lemon zest, fiery chili peppers, and a …

My buttermilk chicken burgers skip the batter and the breadcrumbs, and go straight onto the barbecue—or a griddle pan if the weather isn’t cooperating (which is so typical of our British summers 🌦️).

Weekends are for indulgent food, right? And sausages on a BBQ are just the ticket: fast food that is moreish and bursting with herbal and sweet flavors. I choose my sausages carefully, none of that plastic wrapped supermarket “butcher’s choice” or bulked up with rusk. …