Wholesome Recipes
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My Greek Table with Diane Kochilas
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This salad is not a simple leafy green Italian salad. This recipe involves making a dressing, uses only one type of green and includes a few different non-leafy ingredients.
To get grilled eggplant that isn’t leathery or spongy, the size of the slice is crucial. This recipe has discovered just the right thickness to produce a charred exterior and tender flesh.
For the best swordfish, this recipe's first step was to choose thicker steaks. Thinner steaks overcooked easily, while thicker pieces retained moisture better and were easier to handle on the grill.
Anything with lots of herbs and spice cooked on a charcoal grill is a win for flavor.
This olive oil cake has a light, fine-textured and plush crumb, with a subtle but noticeable olive oil flavor.
Spinach squares are warm, cheesy, finger-food hors d’oeuvres with a simple dump-and-stir method.
This is one of those pantry staples that never gets boring and is just as easy to whip up on the fly.
This perfect grilled vegetable recipe produces charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor and a lively dressing.
To perfect this Grilled Brats and Beer recipe, Cook's Country browned the sausages first over medium-high heat to give them a good color and seared flavor.
Pork tenderloin is popular because it’s lean and reasonably priced, but it lacks flavor and tends to be dry. Grilling increases flavor but only on the meat’s exterior.