Go ahead and take a minute to examine the photo above. It's obvious that that isn't a normal bratwurst on a traditional hot dog bun, but can you tell what it really is? More

For many of us the summer kicks off with a good ol' fashioned barbecue. If you don't eat meat but are still dying for some great grilled meals, check out these awesome ideas! More

So you live in an apartment with no outdoor space. Rather than lamenting your lot when summer grilling season rolls around, celebrate instead with a few easy and delicious ways to get grilled flavor inside. Here's a look back at some tools, techniques, and recipes that we've talked about in the past that will help you replicate the taste indoors! More

Q: My husband and I are interested in hosting a pig roast at our house. We've thrown a lot of parties, but never one of this magnitude and certainly never one that entailed an entire pig. Do you have any recipes, tips or advice?

Sent by Julie More

One way of dealing with salads while speaking the language of winter is to cook them. I once had a fantastic grilled romaine salad with a super creamy vinaigrette, sort of a cooked take on the classic wedge salad. Then, last weekend I had another cooked salad; this one with big half-rounds of griddle-seared purple radicchio, chopped walnuts, and mushrooms. I liked the idea of a salad with a flash-cooked winter green like radicchio, but didn't dig the walnuts and mushrooms.

Then I had a fantasy that these two salads mate. More

If you are looking for a great (easy) way to introduce some new flavors to your cooking or for a gift that can be customized to the tastes of the receiver Craig's Market is a great option. More

Radicchio is a champion in the line-up of winter leaf vegetables. While it looks like a small cabbage, it's actually a chicory with a slightly bitter, crisp taste. It's colorful, readily available, and boasts a unique spicy taste that is tough to match. For that reason, it's popular chopped and used raw in salads and slaws. But what if you want to tone down that bitterness?

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Got cabbage? Great. Make this recipe. It's very simple; it won't take you more than a few minutes. No grill? No problem. Roast the cabbage instead, and pour this tangy, spicy, Thai-inspired dressing all over, its garlicky juices soaking into the roasted warmth of the cabbage, smoky marshmallow-burnt edges adding a little crunch. This is how you eat cabbage, and just cabbage, for dinner, and consider yourself pleased to do so. That's how I feel about it, anyway. More

Folks in America may not be too familiar with Moro, unless they've made it a point to visit this well-loved Moorish restaurant while in London or have browsed one of their stunningly beautiful cookbooks, which are available here. Luckily for us, The Guardian has made a wonderful set of videos with Moro's co-owner Sam Cook where he demonstrates how to make Moro-style food at home.
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I enjoy eating meat as much as the next person, except when it comes to ground meat. I have a weird textural issue with ground meat and shy away from it except for the occasional (gasp) lean ground turkey. Therefor, I have to get creative when it comes to an occasional burger craving. More