From rib eye to pizza and watermelon, here’s expert advice on how to tap into your grill’s possibilities.
Content by Mowi. Mowi’s efforts have ranked them as the world’s most sustainable protein producer for the second year in a row by the FAIRR Initiative.
Dust off the grill and get cooking with a variety of dishes, from grilled salmon and oysters to a flank steak the whole party will enjoy.
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From rib eye to pizza and watermelon, here’s expert advice on how to tap into your grill’s possibilities.
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Tomatoes may get more attention. But throughout Italy, lemon often finds its way into pasta. The sour and subtly sweet citrus balances the noodle’s starch and the sauce’s heft. It functions much like the freshly ground black pepper that offsets pecorino Romano in cacio e pepe. And it serves …
Forget mayonnaise-laden coleslaw. The bright, clean flavors in this version go well with everything from tacos to barbecue.
Salmon saves dinner. Seriously. This delicious fish cooks in no time and always feels like a treat.
Sugo all’Amatriciana (sauce Amatriciana) is a classic Roman tomato-based sauce that includes guanciale (cured pork jowl) and Pecorino Romano cheese.
When cooked properly, fried calamari is the perfect appetizer: crisp and tender, perfect for popping into your mouth all on its own, with a spritz of lemon, or dipped into marinara sauce.
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