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If you are using cherry tomatoes on the vine and get 1 large cluster, simply cut the vines into 4 clusters before grilling and serving with the lamb. more »
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We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery. more »
The tuna sauce for this salad is based on the Northern Italian tonnato -- a summer sauce served over chilled veal roast. You could use light tuna, but white tuna makes the sauce a more attractive color. more »
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Serve these spicy grilled shrimp with bread for sopping up all the sauce. more »
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