Getting your Trinity Audio player ready... Grilled Vegetable Stacks From “Saveur Cooks Authentic American,” by the editors of Saveur Magazine (Chronicle Books). Serves 4 as a main course, 8 as a side ...

1. To make the pesto. Put the garlic, pine nuts, basil leaves and parmesan in a food processor and process until coarsely chopped. 2. With the motor running, gradually add the oil and process until ...

Vegetables of every shape, color, and texture are mixed and matched in chef Monica Pope’s innovative and healthy dish. A light but filling option from the menu at Boulevard Bistrot in Houston (4319 ...

Ellie Krieger: When I am entertaining, I step up the presentation and compose these gorgeous grilled vegetable stacks. They present so beautifully You can save this article by registering for free ...

Place peppercorns and fennel seeds into a mortar and grind to a powder. In a large container combine the ground powder, chicken, capsicum, eggplant, tomatoes, oil, salt and lemon. Toss together, cover ...

Grilled Portobello and Vegetable Stacks take about half an hour to cook, using grill or broiler. They make a satisfying meatless meal -- the mushrooms provide good texture, cheese adds extra nutrition ...