Serves 4 to 6
Garbanzo Guisados (Chickpea Stew)
Makes 6 servings This Puerto Rican chickpea stew is warm and comforting, with the richness of chorizo and the briny bite of green olives. Serve it over rice or wrapped in a warm flatbread. You can purchase prepared sofrito from most markets or specialty stores. This recipe doubles and freezes […]
Gnocchi alla Fiorentina (Gnudi)
Makes 4 to 6 servings We like these gnocchi with a simple butter-and-sage sauce, but you might like to replace it with a simple tomato sauce.
Gnocchi with Duck Ragoût
Makes 4 to 6 servings This recipe is a favorite of our students in our Cuisines of the Mediterranean class at The Culinary Institute of America. The main ingredient in the dish is the gnocchi, served with a perfectly made duck ragoût to accent those fluffy little pillows.
Green Mexican Ceviche
Makes 6 servings
Green Shakshuka with Green Chiles
Grilled Baby Octopus
Makes 8 servings Braising the octopus gently before you grill it gives it a unique texture. You can save the braising liquid to use as the base for a seafood soup or stew. Serve with hot coconut rice.
Grilled Kielbasa with Corn-Cabbage Slaw
Makes 4 servings Kielbasa is the perfect last-minute or large-crowd grilling ingredient. It comes pre-cooked, so all you have to do is heat it through, it’s good alone or on a sandwich, and it’s a universal crowd-pleaser.
Grilled Lamb Kebobs with Walnut-Herb Sauce
Makes 8 servings Grilled lamb is a nice change of pace from the typical chicken or steak kebobs, and we are especially fond of this combination of lightly marinated lamb shoulder and the flavorful walnut-herb sauce, bright and tangy from lots of lemon. Use the same marinade and pairings for […]
Grilled Pizza
Makes 8 Servings
Grilled Pork Banh Mi
Makes 4 to 6 servings
Grilled Red Snapper with Marinated Jícama and Manchamantel Mole
Makes 6 servings The combination of smoky grilled fish, tart jícama, and a spicy-sweet fruit sauce is unusual and dramatic.