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      Classic Wedge Salad with Blue Cheese Dressing

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      Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, crispy bacon, cherry tomatoes, and homemade blue cheese dressing. 15 minutes and it’s ready for the table!

      Photography Credit: Sheryl Julian

      For years, iceberg lettuce got a real thrashing from chefs who thought of it as tasteless and nothing but texture. What’s wrong with great texture?
      Cut up a head of iceberg for a classic wedge salad, add blue cheese dressing, smoky bacon, and a few cherry tomatoes, and even the worst kitchen snobs will change their minds!

      What is a Wedge Salad?
      Wedge salads go back to the early 20th century, when iceberg lettuce was simply dressed with a creamy dressing such as Roquefort, Russian, or Green Goddess before serving.
      Blue cheese and bacon became wildly popular additions in the 1950s, but then the dish fell out of favor as the trend faded and as leafier, more flavorful lettuces (like red and green leaf, oak leaf, and others) came into popularity.
      But all good things return to the table, and so have wedge salads.

      How to Make Wedge Salad
      There’s so little prep with this salad that you can make it in the time it takes to fry bacon. If you’re serving this at a dinner party, you can make life even easier on yourself by frying the bacon and whisking the dressing ahead of time.
      The Best Dressing for Wedge Salad
      For the dressing, I like to use a combination of sour cream, mayonnaise, blue cheese, and cider vinegar. It needs to be fairly thick, but still pourable, so when the dressing goes over the wedges, it sticks to the top, but still drizzles down the sides and onto the plate.
      Crumble bacon, add a few colorful cherry tomatoes and a sprinkle of chives and you have really wonderful textures and tastes: creamy, crisp, crunchy, smoky, juicy, aromatic. The classics are classic for a reason.
      More Classic Salad Recipes
      Updated August 26, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. Enjoy!

      Classic Wedge Salad with Blue Cheese Dressing Recipe

      Make-ahead Tip: The bacon and the dressing can both be prepared several days ahead. Reheat the bacon briefly in the microwave before serving, if desired.

      Ingredients
      6 thick strips bacon
      2 ounces blue cheese, crumbled
      1/4 cup mayonnaise
      1/4 cup sour cream
      1 tablespoon cider vinegar
      1/2 teaspoon Worcestershire sauce, or more to taste
      Dash hot sauce, like Tabasco, or more to taste
      1/4 teaspoon salt, or more to taste
      1/4 teaspoon black pepper, or more to taste
      Heavy cream or milk, as needed to thin the dressing
      1 head iceberg lettuce
      12 red or yellow cherry tomatoes, quartered
      2 tablespoons chopped fresh chives

      Method

      1 Prepare the bacon: In a heavy skillet, fry the bacon strips, turning often, for 5 minutes, or until they are evenly golden and crisp all over.
      Transfer to a plate lined with paper towels. Cool and crumble.

      2 Make the blue cheese dressing: In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until smooth. Taste for seasoning and add more Worcestershire, hot sauce, salt, or pepper, if you like. If you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time.

      3 Prepare the iceberg lettuce: Discard the outer leaves of the lettuce. Halve the lettuce through the core. Cut each half into 3 wedges so each piece has some core attached to it. With the wedges flat on the cutting board, trim out the tough part of the core from each wedge, but leave enough so that the wedges stay intact.

      4 Assemble the salads: Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives. Serve immediately.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Sheryl Julian
      Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.
      More from Sheryl LEGGI TUTTO

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      Cherry Tomato Jam

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      This sweet spread is an easy way to enjoy summer’s tomato harvest long after the season has ended. Add it to a charcuterie board for a gourmet touch, or gift a jar to your favorite epicure.I first tasted cherry tomato jam many years ago at a local brasserie, where they served it alongside grilled calamari and an array of house cured meats on a charcuterie board. What a revelation! It was so wonderfully sweet and summery, and its flavor harmonized with everything on my plate. Each time I dined there I made sure to order something that had tomato jam as an accompaniment.This year I planted cherry tomatoes in my little 6′ x 11′ garden outside the workshop with designs to replicate my favorite tomato jam. And boy, did I ever have a bumper crop!
      The variety of cherry tomato I planted is called “Sweet Millions”. I’ve planted “Sweet 100s” before, which yielded a good crop of tomatoes, but I’ve never seen anything like the grape-like clusters on the Sweet Millions plant. I counted about 32 tomatoes on just one cluster!If anyone is interested in growing this variety next year, I purchased my live plant from Grow Joy, right here. Back in March when I was planning my garden, I wasn’t doing any shopping at local nurseries or home and garden centers, so I was happy to find a company that would ship live plants. They have some unusual offerings that aren’t available to me locally, and a unique way of packing the plants so they don’t get damaged.
      My best friend also loves the brasserie’s tomato jam, and so together we worked to get the closest flavor approximation. Lots of tomato jam recipes add strong spices such as cloves or they incorporate hot peppers. This is not our jam. The jam we know and love has unadulterated sweet tomato flavor, so our recipe has very few ingredients – but each one is important!A note about canning jars – I can’t find any at the grocery store right now! This makes me think eeeeverybody is currently canning their summer harvest. Luckily I had some jars squirreled away from last year, but if you’re coming up empty handed, then consider upcycling. Used jam jars and pasta sauce jars with screw-top lids can be washed and sterilized in hot water. You won’t be able to process these in a water bath, but this jam keeps for 6 months in the refrigerator.
      If you’re like me and have cherry tomatoes coming out of your ears, then THIS! This is what to do with them! The jam is wonderful with savory fare, but it’s also good as a simple smear on a buttered baguette.Our current obsession is eating it on wheat crackers with goat cheese and a leaf of fresh basil on top, but the possibilities are endless!

      Cherry Tomato JamYields about four 4 oz. jars2 1/2 lbs. organic vine-ripened cherry tomatoes2 cups (400g) granulated sugar1 teaspoon coarse black pepper1 tablespoon lemon juice3 tablespoons water1/4 teaspoon fine grain sea salt1 teaspoon coarse black pepperWash tomatoes thoroughly and remove stems. Gently pat dry with a soft tea towel.Place the tomatoes, sugar, lemon juice, and water in a large stock pot. Place over medium heat and stir until tomatoes are coated with sugar. Cook until the sugar is dissolved, mashing the tomatoes with a large wooden spoon or spatula as you stir. Increase the heat to medium-high. Stir in the salt and pepper. The mixture may foam as it cooks; when foam rises to the top, skim it off with a large spoon.Stir frequently to ensure the tomatoes are cooking evenly, until most of the liquid has cooked off. The mixture is ready when it has a glossy appearance, the tomato skins are translucent, and it has a slightly sticky consistency.Ladle the jam into sterilized canning jars and lid. Let rest at room temperature until cool. Store the jam in the refrigerator for up to six months.If canning these for long-term storage, process the jars in a water bath canner with boiling water that covers the tops of the jars. Time the jars at 15 minutes when the water starts boiling again after adding them to the canning pot. Remove the jars from the water bath and allow them to stand until the lids seal (with a satisfying ‘pop’!).Serve tomato jam over goat cheese with crackers, or alongside a charcuterie board. Serve with seafood, or use it to fancy-up fried potatoes of all kinds!
      link Cherry Tomato Jam By Heather Baird Published: Wednesday, August 26, 2020Wednesday, August 26, 2020Cherry Tomato Jam Recipe LEGGI TUTTO

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      Ingredient Spotlight: Masa and Masa Harina

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      Looking to make your own corn tortillas, sopes slathered with beans, or tamales? If so, then you need to have one ingredient on hand: masa or its dehydrated cousin, masa harina. It’s incredibly versatile, gluten-free, inexpensive, and delicious.

      Print

      Photography Credit: Emma Christensen

      This post is part of our Summer Cookbook Club series for 2020, featuring Gabriela Cámara’s book My Mexico City Kitchen: Recipes and Convictions. Autographed copies are available in our Simply Recipes Shop.

      If you’ve ever had succulent barbacoa wrapped in a corn tortilla, bitten into the firm but tender texture of a sopa, or unwrapped the corn husk of a tamal (tamale), then you have had masa.
      WHAT IS MASA?
      Masa is made from nixtamalizing corn, which just means dried corn is soaked in calcium hydroxide (lime, not the fruit) and water. This process tenderizes the corn making it easy to mill and releases amino acids which transform the corn into complete protein. It also improves the bioavailability of calcium, cooper, zinc, and niacin.
      If you’re lucky enough to live near a tortilleria, a bakery that sells freshly made tortillas, then you can buy fresh masa to take home and use as you see fit. But keep in mind fresh masa will ferment as time goes on, so unless you want it to sour, then it’s best to use within 24 hours.

      WHAT IS MASA HARINA?
      Masa is what comes of corn once it is nixtamalized. Masa harina is what happens when masa is dehydrated. Masa harina is sold at most supermarkets throughout the United States, typically in bags that look similar to flour or cornmeal bags. It can be yellow or white. It just depends on the kind of corn that’s used.
      Masa harina is the next best thing to fresh masa and a practical alternative for home cooks, because it’s shelf stable, and you can make masa whenever the craving for fresh tortillas, sopas, or tamales strikes.
      Gabriela Cámara, celebrated chef of restaurants in both Mexico and the United States, and author of My Mexico City Kitchen, recommends Bob’s Red Mill organic masa harina. It has a lovely flavor, is readily available, and uses non-GMO corn.

      Try masa or masa harina in these delicious recipes:
      To learn more about Gabriela Cámara and Mexican cuisine, read:
      If you’re looking for more ways to cook with masa or masa harina, check out Gabriela Cámara’s book, My Mexico City Kitchen. Autographed copies are available in our Simply Recipes Shop.

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      Summer Miller
      Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
      More from Summer LEGGI TUTTO

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      Tuna Melt

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      The Best Tuna for Tuna Melts
      Solid tuna canned in extra virgin olive oil makes the best tuna sandwich, melted or classic. The olive oil intensifies the tuna’s flavor. If you don’t like the taste of the oil the tuna is canned in, drain the oil and add your own extra virgin olive oil.
      Likewise, if you can only find tuna canned in water, drain the liquid from the tuna and add a tablespoon or so of extra virgin olive oil. Chunk light tuna can make a mushy tuna salad, so look for solid tuna.
      The brands of canned tuna we most often use are Wild Planet Albacore Solid Wild Tuna in Extra Virgin Olive Oil and Genova Yellowfin Tuna in Olive Oil. You can also find good options at Whole Foods and Trader Joe’s. It might take some experimenting before you find a brand you like.
      The Secret to a Toasty Tuna Melt
      A tuna melt is more or less a deluxe grilled cheese. Spread the outside of the bread with butter so it gets golden-brown and toasty in the skillet.
      The other secret? Don’t rush it! We all know how disappointing it is to burn a sandwich. Take it easy and use medium heat, which will get that bread nice and toasty — and melt that cheese — without burning the bread.
      Swaps & Substitutions
      Use fresh or dried dill instead of the tarragon.
      Use Swiss, Havarti, provolone, muenster, or orange cheddar instead of the white cheddar cheese.
      Use a minced shallot or sliced chives instead of the green onion.
      Add some diced celery or water chestnuts for crunch.
      Use sturdy rye or whole wheat bread.
      Add a chopped hard boiled egg to the tuna salad.
      More Favorite Tunafish Recipes! LEGGI TUTTO

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      Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

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      These stuffed bell peppers are festive, flavorful, and good for you. The filling is a combo of chicken, garlic, onions, and bright, fresh herbs — a riff on Middle Eastern kofta. Pop them into the oven to bake, then serve with a minty yogurt sauce on the side.

      Photography Credit: Alison Bickel

      Serving any type of food in its very own edible vessel always feels a bit celebratory to me. Winter squash filled with wild rice and sausage, clams on the half shell stuffed with breadcrumbs, jacket potatoes with scallions and cheddar, and these bell peppers.
      These Kofta-Style Stuffed Bell Peppers are made with ground chicken, bulgur, heaps of herbs and spices. They have just a hint of heat, and come with a tangy yogurt sauce to spoon on the side.
      The fact that they happen to be healthy (and easy to make) is the icing on the cake.

      WHAT IS KOFTA?
      The inspiration for these peppers is kofta, spiced ground meat that shows up in the cuisines of the Middle East, Central Asia, and pockets of the Mediterranean.
      The specific ingredients and spices in kofta vary by region, but what stands out is flavor. And lots of it.
      In Afghanistan, for example, you might find kofta made with green onions, cilantro, and coriander. In Iran, you’ll find large kofta meatballs with beef, dill, and fava beans. And in Greece, ground lamb might be on the menu, with a yogurt sauce to go with it.
      Kofta comes in the form of patties, meatballs in a range of sizes, and kebabs, where the meat is formed around long skewers before being grilled.

      SWAPS AND SUBSTITUTIONS
      The flavor combination in this specific mix is a tasty one, but feel free to make some swaps if need be.
      Substitute ground lamb for all or half the amount of chicken, and you’ll get delicious results. Ditto with beef, pork, bison, or turkey.
      When it comes to yogurt, the only swap I recommend is using regular rather than Greek yogurt, if that’s what you have on hand.
      I wouldn’t use either sour cream or labneh for this recipe. Labneh is strained yogurt, and it’s too thick to make a sauce for this recipe, so I’d recommend saving your labneh for another day.
      As for the spices, tinker away.
      Bump up the chili flakes by 1/4 teaspoon or more.
      Scale the amount of garlic up or down depending on your affinity for it, though I wouldn’t leave it out altogether.
      Adjust the amount of mint or cilantro depending on your personal preference.
      HOW TO MAKE VEGETARIAN OR GLUTEN-FREE STUFFED PEPPERS
      To make it vegetarian: Use a vegetarian ground meat substitute, such as Beyond Meat in place of ground chicken.
      To make it gluten-free: Use about 1 1/3 cups cooked quinoa instead of the bulgur, and you’ll be good to go.

      TIPS AND TRICKS FOR MAKING STUFFED PEPPERS
      I tested several approaches in developing this recipe and found the best results by cooking the chicken on the stove before stuffing the peppers. Then, it’s just a matter of filling raw bell peppers and getting them into the oven to cook until tender, which takes about 30 to 35 minutes.
      STUFFED PEPPERS ARE A GOOD MAKE-AHEAD RECIPE
      These bell peppers work well assembled and cooked all in one fell swoop. That said, this is a great make-ahead recipe, too:
      Prepare the chicken mixture; fill the peppers; arrange in the baking dish
      Cover tightly with plastic wrap, and store in the refrigerator up to a day ahead of time.
      Remove the plastic and transfer straight from fridge to oven, and bake as directed.

      HOW TO SERVE STUFFED PEPPERS
      There are lots of ways to enjoy these peppers. Here are some options:
      For a simple family dinner, serve as a main course with a simple green salad and a side of warm pita, lavash, or crusty bread.
      Serve them as part of a bigger buffet for larger gatherings. Think about choosing dishes with complementary flavors from the Mediterranean or Middle East, such as a tomato and feta salad, baba ganoush, little grilled lamb chops, or a generous mezze platter.
      Double the recipe and bring it to your next potluck.
      HOW TO STORE AND REHEAT STUFFED PEPPERS
      These stuffed peppers are great a day or two after they’re made. Cover any peppers you don’t eat with plastic wrap, and store them in the refrigerator.
      Reheat in a 350°F oven until warmed through, or on high in the microwave for a minute or two.
       MORE STUFFED VEGETABLE RECIPES!

      Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce Recipe

      Ingredients
      1/2 cup whole-grain bulgur
      1 tablespoon extra-virgin olive oil
      1 medium chopped yellow onion
      4 large cloves garlic, minced
      2 teaspoons ground cumin
      1 teaspoon ground coriander
      3/4 teaspoon red chili flakes
      1 1/2 teaspoons kosher salt
      1 pound ground chicken
      2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well)
      1/2 cup chopped fresh cilantro
      1/2 cup chopped fresh mint
      6 medium red, yellow, or green bell peppers
      For the yogurt sauce:
      1 1/2 cups non- or low-fat plain Greek yogurt
      2 tablespoons extra-virgin olive oil
      1 1/2 tablespoons fresh lemon juice, from 1 lemon
      1/4 cup finely chopped fresh mint
      3/4 teaspoon kosher salt

      Method

      1 Preheat oven to 400°F.
      2 Cook the bulgur: In a medium saucepan bring 1 1/4 cups water to a boil. Add the bulgur and stir. Reduce the heat to medium low so it simmers. Cover the pan and cook until tender, about 12 minutes. Set aside.
      3 Make the filling: In a large skillet set over medium-high heat add the olive oil. Once the oil shimmers, add the onion and garlic and sauté until tender, about 5 minutes.
      Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook just until the chicken is done, breaking it up like taco meat, about 7 minutes. Stir in the cilantro, mint, and cooked bulgur. Remove from heat.

      4 Prepare the peppers: Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a baking pan large enough to accommodate them.
      Divide the filling among the peppers. Set the tops on the peppers. Bake until the peppers are tender and slightly shriveled, but still firm, 30 to 35 minutes.

      5 Make the yogurt sauce: In a small bowl, stir together yogurt, olive oil, lemon juice, mint, and kosher salt.

      6 Serve: Serve peppers warm with yogurt sauce on the side.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Katie Morford
      Katie Morford is the Nutrition Editor for Simply Recipes. She is a writer, registered dietitian, and author of three cookbooks: PREP: The Essential College Cookbook, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, which was nominated for an IACP award. Her work has been featured in Family Circle, Better Homes and Gardens, Health, Real Simple, Oprah, Parents, Self, the San Francisco Chronicle, and the New York Times, among others. Katie lives in San Francisco with her husband and three daughters.
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      Honey Mustard Baked Salmon

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      Dinner is 6 ingredients and 20 minutes away with this Honey Mustard Salmon. Honey mustard is an easy way to dress up salmon, and baking it in the oven means your hands are free to throw together a salad or other side dish.

      Photography Credit: Elise Bauer

      Featured in 12 Easy Recipes for New Cooks

      Take one part honey, one part Dijon mustard, mix, and now you have one of the most versatile sauces possible, for chicken, ham, corned beef, and in this case, baked honey mustard salmon. This baked salmon recipe never fails.
      It’s one of those couldn’t-be-easier, how-to-impress-without-doing-much baked salmon recipes. Takes 10 minute to prep, and 10 minutes to bake the salmon in the oven.
      VIDEO! How to Make Honey Mustard Salmon

      This video is part of our Simply Kids Cook YouTube series. Head over there to see more videos in the series.
      Tips for Baked Salmon
      First, use good quality salmon. That cheapest fillet at the fish counter that looks like it’s seen better days, has seen better days. There is nothing you can do to improve old fish. How do you tell? The best way is to smell it. If it smells strongly of fish (or something worse), don’t buy it. I’ve actually taken fish back to the market that didn’t smell right when I took it out of the package. Trust me, you don’t want to eat it.
      Second, don’t overcook the salmon! It’s so easy to do. Do not bake the salmon until it is completely flaking apart, that’s overdone. When baked salmon fillets come out of the oven they should still be just a little bit rare in the center. They’ll continue to cook in the residual heat and be perfect when you go to eat them.

      Updated August 24, 2020 : We updated this post with a new video. Enjoy!

      Honey Mustard Baked Salmon Recipe

      If you don’t have already prepared honey mustard, just combine equal amounts of honey and Dijon mustard.

      Ingredients
      1 1/2 to 2 pounds (680 to 900g) salmon fillets
      3 tablespoons honey mustard (1 1/2 tablespoons honey plus 1 1/2 tablespoon Dijon mustard)
      3 cloves garlic, minced (about 3 teaspoons)
      3 tablespoons extra virgin olive oil (divided into 2 tablespoons and 1 tablespoon)
      1 tablespoon lemon juice
      1 tablespoon chopped fresh dill
      Pinch of salt

      Method

      1 Preheat the oven to 400°F.
      2 Make the honey-mustard glaze: In a small bowl, whisk together the honey mustard, garlic, 2 tablespoons of the olive oil, lemon juice, dill, and salt.
      3 Prep the salmon: Line a roasting pan with aluminum foil. Brush the salmon fillets on both sides with olive oil. Place fillets skin-side down (if your fillets have skin-on) on the foil-lined pan. Use a basting brush to coat the top side of the fillets with the honey mustard mixture.

      4 Bake the salmon: Place in oven and bake at 400°F for 8 to 10 minutes, until just barely cooked through (please don’t overcook salmon!). It’s okay if the salmon is still a little rare in the center, when you remove it from the oven, the residual heat will cook it through.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

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      Grilled Vegetable Pizza

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      1 Heat the grill: Light a charcoal grill or turn a gas grill to 550ºF.
      2 Pre-prep the dough: Divide the dough into two (8-ounce) pieces and form each piece into a ball. If the dough is very sticky, knead in 2 to 3 tablespoons of flour. Flatten the balls with your fingertips, cover with a cloth, and let rest for 10 minutes to relax the gluten.
      3 Meanwhile, grill the potatoes: Spread about 11/2 tablespoons olive oil on a small baking sheet. Place the potatoes in one layer on the baking sheet, press them into the oil, and turn them over. You want both sides of the potato slices coated in oil.
      With a wadded paper towel dipped into vegetable oil, use tongs to quickly oil the grill grates.
      Place the potato rounds on the grill and close the lid, and cook for 2 to 4 minutes, or until the undersides are golden. Turn with tongs, and cook for another 2 to 3 minutes, or until the potatoes are tender. Set aside and sprinkle with salt.

      4 Shape the pizza dough: With a rolling pin, roll one of the dough rounds into a 10- to 12-inch circle, oval, or rectangle. Spread a baking sheet with about 1 tablespoon of oil and transfer the dough to the baking sheet.
      Spread the top of the dough with about 1 tablespoon oil. Repeat with the second ball of dough, placing it on a second oiled baking sheet. If using a pizza peel, only oil one side of the dough.

      5 Grill the pizzas one at a time: With a wadded paper towel dipped into vegetable oil, use tongs to quickly brush the grill grates again.
      Slip your hands, palm sides facing down, under one of the pizzas. Lift the dough in one piece, supported by your knuckles, and place the end furthest from you onto the back of the grill grates. Quickly pull out your hands and release the dough.
      Close the cover and cook the pizza for 3 to 4 minutes, or until the bottom of the dough has light brown grill marks.
      With a large spatula or tongs, flip the dough over. Grill the pizza on the other side for 1 to 2 minutes, or until it has a few browned spots.
      Transfer the pizza to the baking sheet, flipping it so the grill marks are on the bottom.

      6 Add the toppings: Top with half the potatoes, olives, feta, and zucchini ribbons. Sprinkle with salt and pepper.
      Return the pizza to the grill, close the lid, and cook for about 5 minutes, or until the zucchini is wilted and the pizza is hot.
      Repeat with the second pizza. If your grill is large enough, feel free to grill both pizzas at the same time.

      7 Finish and serve the pizzas: Top each pizza with half the cherry tomatoes and half the herbs. Drizzle with olive oil. Cut into serving pieces with a sharp knife or a pizza cutter. LEGGI TUTTO

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      Barbecued Chicken on the Grill

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      1 Oil and salt chicken pieces: Coat the chicken pieces with olive oil and sprinkle salt over them on all sides.
      2 Prepare grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
      3 Sear chicken on hot side of grill, move to cool side: Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill uncovered for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn).
      Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.
      If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F).
      Cover the grill and cook undisturbed for 20-30 minutes.
      4 Turn over and baste with barbecue sauce: Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15-20 minutes.
      Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes.
      NOTE that timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks “low and slow”.
      5 Finish with a sear or remove from heat when done: The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, when tested with a meat thermometer.
      Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done.
      If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature.
      If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
      6 Paint with more barbecue sauce to serve. LEGGI TUTTO