There are countless varieties of Grilled Chicken. It's a wonderfully versatile preparation, whether fresh from the barbecue or your stovetop griddle. However, that same versatility means that it can be a little tricky to pin down the best sides - and when it comes to grilled chicken, the sides are especially important. The right pairing turns a simple weeknight grilled chicken dinner into a delicious meal, whereas the wrong sides can leave the meal feeling flat.

Quick Answer

Balance is key. The best sides for grilled chicken work to balance the preparation's smoky, savory character with something fresh, starchy, or bright. Classic pairings include grilled or roasted vegetables, pasta salads, corn on the cob, crisp green salads, rice pilaf, potato salad, and crusty bread. The right choice depends on how the chicken is seasoned, the method of preparation (grill vs griddle) and the season you're cooking in.

Match the Side to the Seasoning

1. Lemon and Herb Chicken: Pairs deliciously with Mediterranean sides such as orzo salad, Greek-style cucumber salad, roasted potatoes with rosemary, or a simple tomato and feta salad.
2. BBQ or Smoky Chicken: Classic American cookout sides such as coleslaw, baked beans, corn on the cob, potato salad, or cornbread.
3. Italian-seasoned Chicken: Tends to pair nicely with pasta salad, caprese salad, garlic bread, or grilled vegetables tossed with olive oil and parmesan.
4. Spicy Chicken or Jerk Chicken: Pairs nicely with cooling, slightly sweet sides such as rice and beans, mango salsa, grilled pineapple, or a cucumber-yogurt salad.

Reliable Vegetable Sides

1. Grilled Vegetables: Since the grill or griddle is already hot, throw on some zucchini, bell peppers, asparagus, or eggplant slices alongside the chicken. Brush the veggies with olive oil, and then season with dried oregano, salt, and pepper. Minimal effort with maximum payoff.
2. Corn on the Cob: Quintessential summer pairing for barbecued chicken. Grilled, boiled, or wrapped in foil with butter and herbs, it all works great.
3. Roasted Vegetables: When grilling isn't an option, pop the veggies in the oven. Go-to options are roasted broccoli, carrots, or Brussels sprouts.
4. Crisp Green Salad: Any bright, leafy greens topped with a light vinaigrette and tossed with crumbled feta are a great option.

Starches that Work

1. Rice Pilaf: Rice flavored with lemons, herbs, and saffron. A great, and fairly simple, alternative to plain rice. Great for soaking up the chicken juices as well.
2. Pasta Salad: Simple and reliable, and always delicious. Pasta salad is always an excellent make-ahead option.
3. Potato Salad: Whether mayo-based or vinegar-based, potato salad is a perennial favorite as a grilled chicken side.
4. Roasted Potatoes: Crisped exterior, tender center, herbs and garlic - a generally foolproof side that's always welcome.
5. Crusty Bread: Sometimes the simplest answer is the best. A simple bakery loaf will get the job done.

Fresh and Bright Options

1. Cucumber Tomato Salad: Light and refreshing, this is a perfect option for warm-weather cookouts. It can be made a day ahead of time and takes just five minutes to prepare.
2. Watermelon and Feta Salad: Pairs perfectly with grilled or barbecued chicken and is a welcome addition to any warm-weather cookout.
3. Coleslaw: A classic side for almost any grilled chicken preparation.
4. Fruit Salad: Simple, light, and refreshing. Great for warm-weather meal prep.

How Many Sides to Serve with Grilled Chicken?

Generally, you really only need one or two, especially if it's for a quick weeknight dinner. If you're prepping a weekend cookout, I'd aim for three or four, with a mix of make-ahead salads and hot sides.

The Bottom Line

The best sides for grilled chicken are those that complement the seasonings, balance the texture, and match the occasion. When in doubt, opt for the tried-and-true favorites like grilled vegetables, seasoned rice, or potatoes, which is a combo that works almost every time with grilled chicken.

The post What Sides Go with Grilled Chicken appeared first on Living The Gourmet.

Our savory tomato pie cooks up golden brown and features sweet Cherub tomatoes layered onto a crisp Italian bread crust with parmesan, garlic, and fresh herbs, held in a luscious custard-like filling.

We're opting for a homemade breadcrumb crust as opposed to the typical pie crust, which we're making from toasted Italian bread blended with Parmesan cheese and olive oil. In addition, we're opting for Cherub tomatoes rather than heirloom tomatoes or Roma tomatoes. Cherubs are small, sweet, and low-moisture. Importantly, they hold their shape and retain more of their sweetness through cooking. The end result is a savory tomato pie that is satisfying yet light, while featuring a delicious mix of savory, rustic, and sweet.

Now, without further introduction, let's make an Italian-style tomato pie.

Savory Tomato Pie Recipe - What to Expect

Taste and Texture

Bright, fresh tomato flavor, with a rich and savory depth, combines to make this tomato pie genuinely crave-worthy without being heavy. The Cherub tomatoes are the star in this tomato pie, and their concentrated sweetness brings a delicious contrast to the otherwise rustic, savory flavor profile. Given that Cherub tomatoes hold their shape through cooking, they create caramelized little bursts of jammy tomato flavor throughout the pie's custard-like filling.

In terms of texture, the Cherub tomatoes are doing a lot of work here as well. Other types of tomato pie rely on larger tomatoes, and the only way to fit larger tomatoes into pies is via slices. Anyone who's ever cut into a beefsteak tomato knows that big, sliced tomatoes release a lot of water. Not only that, but those slices do not hold their shape, thereby releasing even more water through cooking. For most types of crust, this is simply too much moisture. Cherub tomatoes, by contrast, retain their shape and moisture. This means the crust remains crispy and golden brown with a wonderful crunch. A far cry from the (usually) soggy bottom of a traditional tomato pie shell.

Difficulty Level

Beginner Friendly. As far as pies go, this is a very approachable recipe. There's no pie crust to crimp, no blind baking, and no complicated techniques to master when it comes to the filling. The breadcrumb crust is much easier to prepare than a traditional pie dough or even a store-bought pie crust - and I'm serious about that. There's no chilling, no rolling, no need to blind bake - and that's a big deal in terms of time saved and overall ease of prep. The most technical parts of the recipe are sautéing the onion and garlic until fragrant and knowing when the pie is set (the center should be firm and the top golden brown).

Preparation Process and Time

About 90 minutes from start to finish, with only about 25-30 minutes of that being active hands-on work. The rest is hands-off baking time and resting time. We start off by toasting the Italian bread until golden, and we process it with the Parmesan cheese and olive oil into seasoned crumbs. We then press that olive oil, bread, and cheese mixture into a pie dish to form the crust. After that, we sauté the diced onion, chopped garlic, and parsley until the onion turns translucent and the garlic becomes fragrant. Halve the Cherub tomatoes, combine with the sautéed aromatics and the Parmesan cheese, and mix. Then, whisk together the eggs and half-and-half to create the custard. Pour the tomato mixture into the prepared crust, top with the egg mixture, sprinkle on the remaining Parmesan, and finish with a drizzle of olive oil. We then bake for about an hour until the pie is set and the top is golden. After baking, we let it rest for 10-15 minutes before slicing. The rest time is crucial to allow the custard to finish setting.

Pairings

1. Green Salad: I'd recommend a big, leafy green salad, such as our Fried Paneer Salad, which features fried paneer cheese topped over a bed of romaine with assorted berries and sliced vegetables, warm croutons, shavings of Parmesan, and a light vinaigrette pulling it all together. You might also consider a lush salad platter.
2. Roasted Vegetables: Especially grilled summer vegetables, would be delicious.
3. Wine Pairings: Crisp white wines such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay would be delicious. Light reds such as Chianti or Beaujolais pair well if you prefer red.

Savory Tomato Pie Ingredient Checklist

• 20 oz of Cherub tomatoes, halved
  • Star of the Show: The Cherub tomatoes are what make this recipe, due to their ability to hold their shape and moisture through baking. Their natural sweetness is also key to the flavor profile.
  • Lower Moisture: The lower moisture content of the Cherub tomatoes is vital, as it prevents the crust from becoming soggy. We're not making a tomato sauce here; we don't need lots of excess juice.
  • Holding Their Shape: The Cherub tomatoes hold their shape through baking, and this is vital for the texture, as it creates pockets of moisture and sweetness.
  • Fresh Is Key: This recipe needs fresh tomatoes, preferably ripe tomatoes that are still firm to the touch.
  • Substitute: Grape tomatoes, as they are very similar, being small, sweet, and low in moisture. Cherry tomatoes can also work, but have a slightly higher moisture content, so be sure to pat them dry. While this recipe shines with smaller varieties of tomatoes, you can use chopped tomatoes from larger varieties, preferably Roma tomatoes.
• 8 slices of Italian Bread, toasted
  • Day Old: We need the bread to be sturdy, so use either day-old Italian bread or a very crusty Italian bread.
  • Toast It: Toast the slices until slightly golden.
  • Substitutes: Sourdough bread, French bread, ciabatta. Any crusty, hardy bread, really.
• 2 cups Grated Parmesan cheese, divided
  • Fresh is Best: As I'm fond of saying, freshly grated cheese is far superior, as pre-grated cheese leaks moisture, and that moisture is flavor. Also, pre-grated cheeses are packed with anti-caking agents such as cellulose and potato starch.
  • Substitutes: Pecorino Romano, which has a sharper, slightly saltier flavor, would work fine. Grana Padano would also work well, but is slightly milder. You can also omit the parmesan and use mozzarella cheese instead, or even gouda or sharp cheddar cheese - but that's beginning to reach into "different recipe" territory.
• 3-4 tablespoons Olive Oil, divided
  • Quality Matters: We're using olive oil at multiple stages of this recipe, so the flavor of the olive oil will come through. That's why I recommend using a decent-quality extra virgin olive oil.
  • Substitute: I really don't recommend swapping out the olive oil, but if you must, I would recommend a flavor-neutral oil such as avocado oil or unsalted butter.
• 1 Sweet Onion, diced
  • Sweet Onions: Vidalia, Walla Walla, or Maui sweet onions are all great choices and provide natural sweetness without oniony sharpness, which would risk overpowering this recipe.
  • Dice: We want to dice the onions into roughly ¼ inch pieces for even cooking and thorough distribution throughout the filling.
  • Sauté Length: About 5-7 minutes is the sweet spot, over medium heat. The onions need to become translucent and aromatic.
  • Substitute: Yellow onions, which are slightly sharper but will still work well. You can also use white onions, shallots, or green onions/scallions.
• 4 cloves Garlic, chopped
  • Fresh is Essential: For this recipe, fresh garlic is a must as we want the full aromatic depth that only fresh provides. Dried or jarred garlic simply lacks the aromatic punch for today's savory tomato pie.
  • Chop: Roughly chop the garlic into pieces; there's no need for crushing or fine dicing.
  • Substitute: If fresh isn't available, I would opt for garlic powder, about 1 teaspoon.
• ¼ cup Fresh Italian parsley, chopped
  • Flat Leaf: We want standard Italian flat-leaf parsley, not curly-leaf parsley. Curly leaf parsley is rarely used as a garnish due to its lack of flavor and aroma. Italian flat leaf parsley, by contrast, brings herbal brightness and freshness that helps to balance the recipe.
  • Chop Finely: We want to chop the parsley up fine so that it evenly distributes through the recipe.
  • Half a Bunch: This recipe uses about a quarter of a cup, which translates to about half a bunch of parsley.
  • Substitutes: My go-to would be a fresh basil and parsley combination, or fresh oregano (but only about two tablespoons, as it is much stronger than parsley).
• 4 Eggs
  • What Size? For this recipe, I would recommend using large eggs.
  • Essential: Eggs are essential for binding the other ingredients together and for creating the filling's custard-like texture.
  • Whisk: Don't skip the whisk. Whisk the eggs and half-and-half together in a medium bowl until they are well combined, and you start seeing bubbles or froth on the top of the mixture.
  • Room Temperature: I cannot stress enough how using room-temperature eggs is one of the easiest ways to improve your kitchen game. Room-temperature ingredients combine more smoothly and evenly, creating better texture.
  • Substitutes: There are no good substitutes for the eggs. Real eggs are crucial for binding the other ingredients and creating the custard-like texture for the filling.
  • No Egg-Free Version? For an egg-free version, this recipe would need significant revision, such that it would be a different recipe entirely.
• 1 cup Half-and-Half
  • Why Half-and-Half and not Heavy Cream? Half-and-Half is 10-12% fat and creates a lighter, more delicate texture for the custard. Heavy cream (36% fat) would make the filling overly rich and dense.
  • Complements the Tomatoes: The lighter dairy texture works to complement the tomatoes by allowing their natural sweetness to shine through, rather than masking it with excessive richness.
  • Substitute: Whole milk plus 2 tablespoons of heavy cream will give a close approximation of the half-and-half. Evaporated milk will work, but it will change the flavor profile somewhat. Don't use heavy cream on its own; it will make the filling too dense.
• 1 teaspoon Salt
  • Fine: Use a fine-grain salt for this recipe.
  • Balance: Do not omit, as the salt works to balance and complement the sweetness from the tomatoes and the richness of the dairy.
  • The Cheese: I would reduce the salt slightly if you are using a particularly salty cheese.
• 1 teaspoon Coarse-ground black pepper
  • Fresher is Better: Freshly ground black pepper provides superior aromatics, which we really want for this savory tomato pie.
  • White Pepper? I would not recommend using white pepper for this particular recipe, as it would be thoroughly overpowered.
  • Substitute: If freshly ground black pepper is not available, pre-ground will do just fine, but the aromas will be less intense.

Optional Garnish

1. Fresh Basil Leaves or Chopped Scallions
   • Purely for garnish to add a pop of color to the tomato pie.
2. Large Grain Salt
   • A pinch of large grain salt, such as pink Himalaya, for garnish would work beautifully.

Equipment Essentials

• 9-Inch Pie Dish
  • Standard: All we're looking for here is a standard 9-inch pie dish.
  • Material: Glass, ceramic, or metal all work just fine. Preference, really. One upside of glass is that it allows you to see that the bottom of the crust is properly golden brown.
  • Depth: I would recommend about 1 ½ inches deep to contain the filling.
  • Grease It: I suggest lightly greasing the pan with olive oil or covering it with parchment paper.
  • Substitute: A 9-inch tart pan with a removable bottom would be my go-to. You could also use a deep dish pie plate.
• Food Processor
  • Essential: A food processor is essential for processing the toasted bread into breadcrumbs.
  • Substitute: You can use a blender, but it will result in finer crumbs, which are not what we want here for this recipe.
• Medium-Sized Cast-Iron Pan or Skillet
  • For sautéing: We need to sauté the aromatics together to bring out their aromatics for the tomato pie.
  • Cast Iron: I recommend cast iron, as it retains heat well and helps develop the flavor of the aromatics.
  • Substitute: Any heavy-bottomed skillet.
• Medium Bowl (for mixing the filling)
  • Medium Size: The bowl only needs to be large enough to hold the Cherub tomatoes, onions, and Parmesan with room to toss.
  • Material: Glass, stainless steel, or ceramic all work fine.
• Aluminum Foil (optional)
  • For Tenting: If the top of the pie starts browning too early before the center is set, you can lightly tent it with aluminum foil for the last 10-15 minutes of baking.

Frequently Asked Questions

Tomato Pie Recipe: Easy Savory Italian Pie

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Make this easy savory tomato pie with a crispy breadcrumb crust, fresh Cherub tomatoes, and creamy filling. Perfect for summer entertaining.

• Author: Living the Gourmet
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Bake
• Cuisine: Italian American

Ingredients

Units USM

• 2 - 10 oz. containers of Cherub Tomatoes, halved
• 8 slices of Italian bread, toasted
• 1 sweet onion, diced
• 4 cloves of garlic, chopped
• 1/4 cup of fresh Italian parsley, chopped
• 2 cups of grated Parmesan cheese, grated
• 1 tsp. salt
• 1 tsp. coarse ground black pepper
• 4 eggs
• 1 cup of half and half cream
• 3-4 tbs. olive oil

Instructions

1. Preheat the oven to 350 degrees F.
2. Toast the Italian bread until golden, then place in a food processor with about ¼ cup of grated Parmesan cheese and 1½ tablespoons of olive oil. Blend until crumblike.
3. Press the crumb mixture into a 9-inch pie dish. Set aside.
4. Heat a medium-sized cast iron pan with 1½ tablespoons of olive oil.
5. Add the diced onion, chopped garlic, and chopped parsley to the pan and toss. Cook until the onion becomes transparent and the garlic is fragrant.
6. Add the onion mixture to the halved tomatoes with a cup of the grated Parmesan cheese and toss. Set aside.
7. Beat the eggs with the half and half.
8. Place the tomato mixture into the prepared pie dish and pour the egg mixture on top.
9. Place the remaining grated Parmesan cheese on top, followed by a tablespoon of olive oil.
10. Bake for 50-60 minutes or until a nice golden color is achieved and the pie is set.
11. Let the pie cool for 10-15 minutes before slicing. Serve and enjoy!

And that's our Tomato Pie Recipe. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

The post Tomato Pie Recipe: Easy Savory Italian Pie appeared first on Living The Gourmet.

^{This post has been sponsored by Andria's Food Group. All opinions expressed are my own.}

This isn't your average BLT. Now, I love the classic combo of bacon, lettuce, and tomato as much as anyone else, but there's also no denying that sometimes you want to switch things up a little - while still sticking to the same, delicious formula that's made us all fall in love with the classic BLT. This is a gourmet, loaded and layered reimagining of the tried-and-true BLT. The secret weapon here is Andria's Barbecue Sauce - a rich, tangy, and perfectly balanced sauce that takes this sandwich from "delicious" to "I'm making this every weekend" territory.

So how exactly is this sandwich so deliciously different from the standard BLT? For starters, we're brushing the bacon with Andria's Barbecue Sauce and then cooking the bacon in the oven until perfectly crispy (more on this process below). Then we layer roasted peppers, provolone, and thinly sliced red onion onto toasted club rolls. This creates a BLT that's sweet and smoky and richly satisfying.

This sandwich is substantial enough to serve as a light summer dinner on the weekend and won't wither under the spotlight if served as the main event to guests at a casual warm-weather get-together. Whether you're hosting friends for lunch or just treating yourself to something special, this BBQ bacon sandwich will deliver every single time. Read on for a printable recipe card, a complete ingredient checklist, a crispy bacon technique guide, and assembly tips.

How to Make the Perfect BBQ Bacon Sandwich

This sandwich can be boiled down to a few key techniques: properly crispy bacon, bread that stands up to the filling, perfectly melted cheese, and an assembly order that prevents sogginess. Here's how we nail each step.

Step 1: Cook the Bacon on a Wire Rack

This is how we achieve restaurant-quality bacon. Preheat the oven to 375 degrees F. Set a wire rack inside a rimmed baking sheet (do NOT skip the baking sheet; otherwise, the bacon grease will drip into the oven elements and burn). The wire rack allows the grease to drip safely - keyword 'safely' - off the bacon as it cooks. If the bacon is allowed to cook in its own grease, it becomes soggy because the fat causes it to steam in its own juices.

Arrange the bacon slices on the wire rack in a single layer (avoid overlapping). Now brush with Andria's Barbecue Sauce. This is the secret trick that will instantly elevate today's sandwich. Brushing the bacon with the sweet and savory BBQ sauce almost 'candies' it for an irresistible result.

Now bake the bacon for 15-20 minutes until it reaches a deep golden brown color and meets your preferred level of crispiness. No flipping required. Thicker bacon takes longer. Check the bacon at the 15-minute mark and continue checking in 2-minute increments. Transfer the bacon to a paper-lined plate to absorb any excess oil. Crispy bacon, no greasy bread.

Step 2: Toast the Club Rolls (optional, but recommended)

This is completely optional and comes down to preference. However, toasting the bun helps guard against a soggy sandwich and also helps ensure that the roll stands up to the ingredients. We start by slicing each club roll horizontally, and then we toast lightly just until golden. I wouldn't recommend toasting past golden; otherwise, the roll will be so toasty that it becomes the overriding texture of the sandwich - which is not what we want for this particular recipe.

💡 Pro-Tip: If the rolls are very soft or have a thin crust, brush the cut sides with olive oil before toasting.

Step 3: Melt the Cheese

Place 4 slices of provolone on the bottom half of each toasted club roll, then return to the oven or toaster oven for 30-60 seconds at 375 degrees F until the cheese is melted. We want the cheese just gooey enough that it acts as an anchor for the rest of the sandwich, but not so melted that it runs everywhere. Basically, the cheese needs to still be firm enough that it acts as a moisture guard for the bread.

Step 4: Assemble the Sandwich

If you've ever wondered why deli sandwiches come out so good - it's in the assembly. No, seriously, there is an art to assembling a sandwich. Even the very best ingredients cannot overcome poor assembly technique.

I recommend layering the sandwich in this sequence: Bottom of the roll, then the melted cheese, then the BBQ-glazed bacon, then the romaine, then the roasted peppers, then the tomato slices, then the red onion, and then we close with the top of the roll.

Why this Assembly Order Works:

• Lettuce Against Cheese: This prevents the BBQ sauce from soaking into the bread.
• Roasted Peppers: These add an irreplaceable smoky-sweet flavor without making the lettuce soggy.
• Bacon in the Middle: This distributes the crunch evenly throughout the sandwich.
• Tomato Above the Bacon: This allows the juices to flow through the other layers of the sandwich rather than directly into the bread.
• Red Onion on Top: Best position for an oniony bite, since it allows the other flavors to meet your taste buds first.
• Finish Technique: Press the sandwich gently on closing, then slice if desired and serve immediately while the cheese is warm and the bacon fresh.

Complete Ingredient Checklist

• 1 lb Bacon
  • Thick Cut or Regular Cut? I strongly recommend using thick-cut bacon, as it provides the ideal balance of crispiness without losing its meaty bite.
  • How many slices? 1 pound of bacon yields approximately 12-16 slices. I recommend 3-5 slices per sandwich.
  • Dry-Cured: Look for dry-cured bacon, as other varieties contain too much added water. Check the packaging.
  • Flavor? Applewood-smoked, hickory-smoked, or maple-cured will all work beautifully and will deliciously complement Andria's Barbecue Sauce.
  • How Crispy? This is a preference. While I recommend cooking the bacon until very crisp but not dry, if you prefer your bacon softer side - go for it. As in most recipes, some things really do come down to preference, and this is one of them.
  • Substitute: Turkey Bacon is probably the most popular substitute. Canadian would also work. Pancetta, however, would be my go-to substitute due to its saltier flavor and overall richer profile. If you want to keep this recipe meatless, you can always opt for your preferred vegetarian bacon.
• 1 cup Andria's Barbecue Sauce
  • Not-So Secret Ingredient: The star of the show, Andria's Barbecue Sauce, transforms today's sandwich from a BLT with a twist into something truly crave-worthy.
  • Balance is Key: Andria's Barbecue Sauce brings sweet and tangy complexity with rich, smoky undertones that deliciously complement the bacon - but it does so without being aggressively sweet or overwhelmingly tangy like some other commercially available barbecue sauces, nor does it drown you in smoke.
  • Side: Serve some of the barbecue sauce on the side for dipping fries, chips, or even the sandwich itself.
• 2 Heirloom Tomatoes, sliced thin
  • Why Heirloom Tomatoes? Heirloom tomatoes bring a mix of substantial bite, a sweeter flavor, and an overall more complex flavor than do regular tomatoes.
  • Ripe, but firm: I recommend choosing tomatoes that are ripe but still firm. Having the tomatoes hold together on the sandwich is key not only for the flavor but also to prevent the tomato from sogging into the sandwich.
  • Substitute: Your tomato of choice, really. I would recommend beefsteak tomatoes, Roma tomatoes, or vine-ripened tomatoes.
• Roasted Peppers
  • Flavor Depth: The roasted peppers are foundational in this recipe by bringing smoky-sweet depth to the sandwich and rich color.
  • Homemade or Store-Bought? If you have a gas range, I would recommend making them homemade by roasting them directly over the flame. Otherwise, I would opt for store-bought.
  • Substitute: Your peppers of choice, or omit them entirely in favor of extra bacon.
• Sliced Provolone Cheese (or your favorite cheese)
  • Why Provolone? A couple of reasons, the primary one being its mild flavor, which complements, rather than competes with, the other ingredients. Provolone also melts really well but without becoming overly gooey. It also brings undeniable Italian-American flair to the sandwich, especially when used alongside the roasted peppers.
  • Can I use a different cheese? Absolutely. The type of cheese is mostly a preference.
  • Substitutes: Use the cheese of your choice, but my go-to alternatives would be mozzarella, pepper jack, smoked gouda, or Jarlsberg.
  • Avoid: I would recommend against crumbly cheeses such as feta, since they don't melt properly. I would also avoid processed American cheese, as it lacks flavor and usually has a distinct, overwhelming quality to it, especially in terms of texture. No hate, I love a good American Cheese grilled cheese as much as the next person, but this is just not a sandwich that plays to its qualities.
• 1 small Red Onion
  • Slice thin: I recommend slicing the onion as thinly as possible. This helps keep the flavor and texture delicate.
  • Why red onion? Red onions are generally the go-to onions for raw or lightly cooked recipes - sandwiches included. It also adds a small pop of color.
  • Substitute: Sweet onions such as Vidalia or Walla Walla would be the ideal substitute, in my opinion. That said, any onion will work. You can, of course, omit entirely.
• Romaine Lettuce
  • Why Romaine? I find that romaine lettuce has a nice crisp texture for sandwiches while also holding up really well. It also brings a subtle-yet-unmissable balance of savory vegetal or herbal flavors.
  • Substitute: Any lettuce. Iceberg would be my go-to; it's crunchier but also milder. Butter lettuce can work, but its more tender texture risks fraying in the sandwich.
• Club Rolls
  • Substantial Structure: Club rolls hold up well even when piled high with fillings. The bready interior and typically thick crust also mean that they hold up well to moisture.
  • Substitute: Ciabatta rolls are a great alternative. Brioche buns can work, but are slightly sweet for this recipe, and unless toasted, they are very sensitive to moisture. Pretzel rolls, Sourdough rolls, or thickly sliced Italian bread all work for this recipe.
  • Avoid: Hot dog buns and hamburger buns, as most varieties are simply too small - though you can of course scall back the fillings to make it work. Avoid white sandwich bread, as it will simply fall apart.

Essential Equipment

• Wire Rack
  • Essential (Sort of): While I strongly recommend using a wire rack to cook the bacon to ensure even, optimal crispiness, cooking the bacon stovetop in a cast iron pan, or directly on a baking sheet, will by no means ruin this recipe.
  • Caution: Do NOT cook the bacon on a wire rack 'unless' you put it in a rimmed baking sheet to catch the fat, which will otherwise drip directly into the oven.
• Rimmed Baking Sheet
  • For the Wire Rack: The rimmed baking sheet is absolutely essential for safely cooking the bacon on the wire rack.
  • Or Making the Bacon: If you don't have a wire rack, you can also cook the bacon directly in the rimmed baking sheet.
• Cutting Board
  • For Cutting (what else?): For slicing the ingredients, you'll need a decent, sturdy cutting board. Personally, I prefer hard maple or walnut. Hardwood is generally considered the gold standard for cutting boards.

Tips for the Best BBQ Bacon Sandwich

1. Achieving Perfectly Crispy Bacon: Don't crowd the wire rack. Give the slices space to crisp evenly. For extra-crispy results, use thick-cut bacon and extend the cooking time to 20-25 minutes. The fat needs time to render fully, so do not try to rush this step.
2. Best Bread Choices: The bread matters perhaps as much as the bacon, since the bread is the deciding factor in texture and how well the sandwich holds together. Club roles are my go-to as they are pretty much the ideal shape and size, and they hold together amazingly well. Other great choices include brioche buns, ciabatta, or potato rolls. Avoid sandwich bread for this recipe. Regardless of the bread you choose, I recommend toasting.
3. Keeping the Bacon Crispy: Add the bacon as one of the last components, just before serving. If you're making these sandwiches ahead, keep the bacon separate until ready to eat. The lettuce barrier between the cheese and the moist ingredients also helps to prevent the moisture from soaking through into the bacon.
4. Cheese Melting Guidelines: For provolone, 375°F for 30-60 seconds is the sweet spot for this recipe. Any hotter or longer would make the cheese much too liquid. If using a harder cheese, like aged cheddar, add an extra 30 seconds. We want the cheese soft, not running off the bread.

BBQ Bacon Sandwich with Roasted Peppers and Provolone

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The classic BLT is getting a makeover with BBQ glazed bacon, melted provolone, and roasted peppers for a hearty, summer sandwich!

• Author: Living the Gourmet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4
• Category: Main Dish
• Cuisine: American

Ingredients

Units USM

• 1 lb bacon
• 1 cup Andria's Barbecue Sauce
• 2 heirloom tomatoes, sliced thin
• Roasted peppers, homemade or store-bought (will link to our recipe)
• Sliced provolone cheese, or your favorite cheese
• 1 small red onion, sliced thin
• Romaine lettuce
• 4 club rolls, or your favorite sandwich bread

Instructions

1. Preheat oven to 375 degrees F. Arrange bacon slices on a wire rack placed over a baking sheet; this will allow the fat to drain as it cooks.
2. Cook until bacon is golden and crisp, about 15-20 minutes, depending on the range of your oven.
3. Remove and transfer to a paper-lined plate to absorb the excess oil.
4. Slice the club rolls in half and toast lightly.

Assembly:

1. Place 4 slices of cheese on the roll and melt.
2. Layer with lettuce, roasted peppers, bacon, tomato, and onion.
3. Serve and enjoy!

And that's our BBQ Bacon Sandwich with Roasted Peppers and Provolone! If you enjoyed today's recipe or have any questions or suggestions, be sure to let us know in the comments below; we always love hearing from you. And, as always, be sure to try out Andria's line of sauces and salad dressing! I promise you won't be disappointed.

Happy Cooking!

The post BBQ Bacon Sandwich with Roasted Peppers and Provolone appeared first on Living The Gourmet.

We're pleased to welcome Luxardo U.S. Brand Ambassador Laura Newman to Living the Gourmet this afternoon. Known for her ability to bridge classic cocktail tradition with modern hospitality, Laura is here to create some classics, share modern favorites, and a few entertaining hacks to upscale your home bar.

Thank you again to Laura for visiting with us today! Be sure to check out Luxardo's website, one of Italy's oldest and most storied liqueur producers, for more inspiration and delicious liqueurs. As always, please enjoy responsibly. Cheers!

The post Summer Entertaining 101 with Laura Newman appeared first on Living The Gourmet.

^{This post has been sponsored by Absinthe Absente. All opinions expressed are my own. The following message is intended for those 21+.}

Today we're reviewing what is probably one of my favorite display pieces - the Absente Van Gogh, a limited-edition release from Distilleries et Domaines de Provence Absente Absinthe Refined. This gorgeous collectible is meant to pay tribute to Vincent van Gogh, whose legendary association with the spirit shaped the history of absinthe - and of himself.

Now, without further introduction, let's get tasting. I'll be providing a review of what's inside the bottle, as well as some suggestions for how best to enjoy it.

Absente's Van Gogh Absinthe Refined Overview

Quick Facts

• Distillery: Today's absinthe is produced by Distilleries et Domaines de Provence, a deeply historic artisanal producer based in southern France. Originally founded in 1898 under the name Distillerie de Lure, it is situated in the commune of Forcalquier, in the Alpes-de-Haute-Provence, at the foot of the Lure Mountain.
• Botanical Variety: Absente's Absinthe Refined uses a blend of nine foundational botanicals including Grande Wormwood, Green Anise and Star Anise, Florence Fennel, Lemon Balm, Peppermint, Mugwort, Angelica, and Roman Wormwood.
• ABV: 55% alcohol by volume, which is precisely 110 proof.
• Price: As of this review, this wine costs about $70-150 USD, depending on the outlet.

Region - Forcalquier, France

The Forcalquier area is renowned for its alpine-meets-Mediterranean climate, which graces the area with immense botanical biodiversity, with the area featuring some 1800 species of medicinal and aromatic plants. These plants grow primarily along the slopes of the mountainsides. The distillery has drawn upon a local herbalist and plant gatherer heritage stretching back at least a thousand years in harvesting these wild mountainsides.

Aromatic and Tasting Notes

On the Nose

This absinthe's first impression is decidedly intense. There are upfront aromas of sweet black licorice driven heavily by star anise and green anise. In terms of complexity, as the absinthe opens up, it reveals earthy undertones of wormwood brightened by fennel. These notes are accentuated by subtle wild peppermint providing bright notes alongside lemon balm, with just a hint of floral alpine spices drifting pleasantly in the background.

On the Palate

On the attack, the absinthe hits the tongue with a silky, almost glycerous texture. There is an immediate wave of intense anise and fennel-based sweetness, with a flavor profile reminiscent of black jellybeans. Mid-palate, the initial sweetness gives way to a layered and robust herbaceous complexity, grounded in notes of earthy tea and spicy black pepper, which cut through the initial sugar. Delicious.

Finish

The finish is quite long and is very refreshing and warming. The peppermint and lemon linger, cooling the palate, while leaving behind the pleasant-though-rustic bitterness characteristic of wormwood.

The Score

Excellent. This, to my mind, exemplifies a quality, traditional absinthe. For that reason, I'll award it a 99.

Recommended Cocktails

1. The Sazerac (The Classic Aromatic Rinse): An ultimate showcase for how a little absinthe can really elevate a drink. All we do for this cocktail is pour a splash of absinthe into a chilled rocks glass, swirl to coat the inside, and then discard the excess. We then stir in two ounces of rye whiskey or cognac, one teaspoon of simple syrup, and three dashes of bitters. Strain directly into the absinthe-rinsed glass, garnish with lemon peel, and serve.
2. Death in the Afternoon: Invented by Hemingway, this cocktail pairs the deep and herb-heavy notes of the absinthe with the crisp, dry bubbles of champagne. The high acidity and effervescence of the wine cut through the licorice sweetness for a delicious contrast. For this cocktail, we mix about five ounces of dry champagne or prosecco with an ounce and a half of absinthe. Pour the Absente directly into a chilled champagne flute, and slowly top with cold sparkling wine until the drink turns a milky, opalescent green.
3. The Absinthe Frappe (The Refreshing Crusher): A frozen New Orleans classic combining 1.5 ounces of absinthe, a massive amount of crushed ice, half an ounce of anisette liqueur (or simple syrup), 2 ounces of club soda, and about eight fresh mint leaves. This cocktail starts off with muddling the mint leaves and syrup in the bottom of a cocktail shaker. We then add in the Absente and shake vigorously with standard ice chunks. We then strain into a tall glass packed to the brim with crushed ice. We top with club soda and garnish with fresh mint.
4. The Necromancer: The quintessential absinthe cocktail, in my opinion. The cocktail begins by combining three-quarters of an ounce each of Absente Absinthe, Lillet Blanc (or any premium white vermouth), elderflower liqueur, fresh lemon juice, and one dash of bitters in a cocktail shaker packed with ice. We then shake hard for about 20 seconds, and then double strain into a chilled coupe glass and garnish with a lemon twist. Delicious.

The Absinthe Frappe (The Refreshing Crusher)

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5 from 5 reviews

The Absinthe Frappe is a refreshing cocktail served over shaved ice that's lightly sweet, herbaceous, and deeply satisfying.

• Author: Living the Gourmet
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 cocktail
• Category: Drinks
• Cuisine: American

Ingredients

Units USM

• 1 1/2 ounces absinthe
• 1/2 ounce of anisette liqueur or simple syrup
• 2 ounces of chilled club soda
• 8 fresh mint leaves
• Crushed ice

Instructions

1. Muddle mint leaves with simple syrup or anisette liqueur, whichever you decide to use.
2. In a cocktail shaker or jar, shake the mint and syrup mixture with absinthe and a couple of cubes of ice.
3. Fill your desired cocktail glass with lots of shaved ice.
4. Strain and pour the cocktail into the prepared glass. Top with club soda.
5. Garnish with mint. Serve and enjoy!

And that's our review of the Absente Van Gogh. If you tried this spirit, or any of the suggested absinthe cocktails, or have any questions, be sure to let us know in the comments below. We always love hearing from you.

Cheers!

The post The Absinthe Frappe (The Refreshing Crusher) appeared first on Living The Gourmet.

We've all been there. You're ready at the grill, only to realize the burgers are still rock-solid in the freezer. However, before you make any drastic changes to the menu or order takeout, there's good news - you can absolutely grill frozen burgers, and the results might surprise you.

Quick Answer

Yes, you can grill frozen burgers safely and successfully, although they'll take about 50% longer to cook than thawed burgers. That means about 15 to 20 minutes instead of the usual 8 or 10 (meaning about 4 minutes per side as I did here). I recommend medium heat rather than high. I also recommend flipping more frequently, and be sure to check that the internal temperature reaches 160°F before serving.

Why Grilling Frozen Burgers Actually Works

Frozen burgers have one advantage over thawed burgers: they hold their shape perfectly through grilling. There is no risk of the patty falling apart on the grates or of it shrinking into a hockey puck. The slower cook is also an advantage, as it results in more even doneness from edge to center, with less of the gray, overcooked ring you sometimes get from thawed burgers that were seared too hot. That said, the trade-off is increased time and a slight loss of that hard-seared crust. For weeknight burgers or a casual backyard BBQ, that trade-off is more than worth it, in my opinion.

How to Do It Right

• Use Medium Heat: High heat will char the outside before the inside thaws. Aim for a grill temperature of around 350-400°F.
• Don't season before cooking: Salt, pepper, and other seasonings will not stick to a frozen burger, let alone penetrate into the meat. Wait until the patties have been on the grill for a few minutes and the exterior has begun to thaw before you start seasoning.
• Flip More Often: Whereas I would only flip a thawed burger once or twice (as I did here, I recommend flipping frozen burgers every 3-4 minutes. This promotes even cooking and prevents the outside from burning while the inside catches up.
• Keep the Lid Closed Between Flips: A closed lid traps heat and helps the center thaw and cook through more evenly, so I recommend keeping it shut between flips.
• Always Check the Temperature: Do not go by time or appearance alone when grilling frozen burgers. This is unsafe. Instead, use an instant-read thermometer inserted into the thickest part of the patty. Look for a temperature of 160°F as a safe minimum temperature.

What Not To Do

• Don't try to Separate Frozen Patties that are Stuck Together: Run the package under cool water for a minute or two until they slide apart (not warm water). Forcing them risks tearing the meat.
• Don't Grill Frozen Burgers Thicker than ¾ Inch: Thick frozen patties have a hard time cooking through without burning the outside. Standard supermarket patties (1/4 to ½ inch) work the best.
• Avoid Thawed then Refrozen Burgers: Do not cook from frozen if the burgers were previously thawed and then refrozen. The texture and food safety both suffer.

Bottom Line

Frozen burgers can indeed be cooked on the grill and are a delicious weeknight shortcut. Just be sure to lower the heat to medium, give them more time, flip more frequently, and check the temperature before serving. Done properly, you'll get a juicy, evenly cooked burger without having to wait for them to thaw.

The post Can You Grill Frozen Burgers? appeared first on Living The Gourmet.

Summer is the season of impromptu gatherings, pitchers of something cold resting on the porch, lingering sunsets, and salty air.

Today we're gathering our favorite summer recipes from bright seasonal salads and backyard grilling favorites to refreshing desserts and easy entertaining ideas- each one inspired by the simple beauty of summer living.

Whether you're hosting a holiday cookout, planning a garden brunch, or enjoying a quiet dinner beneath the stars, these recipes are meant to celebrate the season one delicious bite at a time.

From the Garden

Whether it's from the backyard or the farmer's market, here are some warm-weather recipes focused on our favorite seasonal ingredients:

• Charred Corn and Peach Salad - The sweet and savory combination of grilled corn and fresh peaches creates a refreshing and satisfying salad you'll be craving all summer long!
• Summer Eggplant Salad - This layered salad has been a longstanding reader-favorite recipe, and for good reason! Breaded eggplant slices are tiered with garden-fresh tomatoes, basil, red onion, and capers.
• Moroccan Tomato Salad - This is one of my favorite go-to recipes when it comes to summer salads. It's refreshing, bright, and incredibly easy to toss together.
• Fresh Garden Tacos - Inspired by all the flavors of my patio garden, these tacos feature a medley of colorful vegetables and juicy fruits, all wrapped in a soft corn tortilla, and then drizzled with a zesty cilantro dressing.

Straight off the Grill

There is something timeless about cooking over an open flame. The crackle of the grill and the smoky perfume of summer seem to invite everyone outdoors, where conversation lingers as easily as the evening light. Here are some dishes to inspire such nights:

• Grilled Pork Souvlaki - One bite of our Grilled Pork Souvlaki and you'll be instantly teleported to the Greek coast. Our recipe is bursting with the bright, fresh flavors of summer herbs and citrus!
• Honey Mustard Grilled Pork Chops - Served with a homemade honey mustard sauce and grilled avocados, these pork chops are perfect for summer grilling!
• Grilled Country Style Ribs - Ribs are a summer essential. These are prepared in a chili and jalapeno marinade, then plated with a pair of dueling sauces - Spicy Teriyaki BBQ and Classic Honey Mustard.
• Ultimate Steak Board - Whether you're looking to add a little luxury to your home menu or just looking for something delicious to make for your family, this steak platter is sure to be a hit. So, fire up the grill!
• Banana Pepper Hot Dogs - This recipe is a simple upgrade over a traditional classic that's perfect for backyard BBQs, quick lunches, picnics, or as part of a game day spread. Best of all, it doesn't skimp on indulgence.

Seaside Summer Favorites

Turn your menu into a seaside escape with these coastal-inspired favorites:

• Spicy Shrimp Tacos - This recipe brings heat, flavor, and blissful simplicity in equal measure. We're using only simple ingredients, ingredients you can readily find at your local grocery store, and I promise there are no complicated cooking techniques ahead.
• Grilled Lobster Tails - Baste with a lemon-and-garlic butter sauce; this is a simple-yet-luxurious way to prepare lobster tails that's accessible even to those who've never prepped a lobster before.
• Beer Battered Fish and Chips - These are deliciously crisp with a succulent, tender interior. You'll never want them any other way!
• Paella Valenciana - This is perfect for food lovers seeking a bold, authentic Spanish dish. This recipe is designed for home cooks who want to recreate the warmth and flavor of traditional paella in their own kitchens.
• Summer Salmon Salad - This dish is a perfect go-to when you're craving something cold on a hot summer's day.

Summer Sips

Your summer menu isn't complete without refreshments, and we have a delicious array of frosties, mocktails, and a kicked-up lemonade!

• Sun Tea - Making sun tea is a nostalgic summer tradition. With just your favorite tea, fresh water, and sunshine, you can brew a naturally sweet, refreshing drink without turning on the stove.
• Botanical Gin Lemonade - We're kicking up the beloved lemonade with a splash of French botanical gin. It adds an herbaceous spice to the zesty sweetness, making this cocktail the ultimate summer treat!
• Blue Curacao Mocktail - Inspired by the famous blue curacao cocktail, our mocktail is an ode to the season with sweet and refreshing notes of citrus and pineapple.
• Cherry Mint Slushie - Sweet Bing cherries are blended with ice, fresh mint, a squeeze of lemon, and a touch of sugar for a satisfying, sweet treat.
• Virgin Piña Colada - This mocktail frostie is so refreshing and delicious- perfect for everyone to enjoy by the pool or on the dock!

Ending on a Sweet Note

Wrapping up the summer soirée, we have a dessert spread that is easy and seasonal. There's something for everyone to enjoy:

• Classic Eton Mess - This traditional English dessert boasts doubled whipped cream, crushed meringue cookies, and a mix of fresh strawberries and cherries.
• Fresh Blueberry Pie - A rich blueberry filling is baked into a sweet homemade pastry crust that will bring everyone over!
• No-Churn Lemon Curd Ice Cream - This recipe is everything you want in a summer treat: creamy, refreshing, and delightfully easy to make. With no ice cream maker required and just four ingredients (egg yolks not included), it's a recipe that invites you to slow down, savor the season, and indulge in the fleeting days of summer. 
• Strawberry and Cream Cake - This cake is layered with a moist vanilla base, fresh cream, and strawberries!
• Brown Butter S'mores Chocolate Chip Cookies - These cookies are the ultimate campfire-inspired treat! They boast of nutty browned butter, marshmallows, bits of graham crackers, and lots of dark chocolate sprinkled throughout.

How to Host an Unforgettable Summer Soirée

There is something magical about entertaining in the heart of summer. Perhaps it is the way twilight lingers a little longer in the evening sky, or the way the garden hums with life, fireflies flickering among the hedges, as conversation drifts as softly as the warm night air.

Inspired by Shakespeare's A Midsummer Night's Dream, we imagined a table that embraces the romance of the season- a gathering place where nature and whimsy meet, and every detail feels touched by a bit of enchantment.

For those evenings when ordinary will not do, here are a few ways to create your own midsummer dream:

1. Begin with Soft Layers and Natural Textures - The most inviting summer tables never feel overly formal. A softly draped tablecloth becomes the foundation, creating movement and texture much like the folds of a woodland gown. Neutral dinnerware allows seasonal dishes to take center stage while lending an effortless elegance to the setting.
2. Let Candlelight Tell the Story - The table takes on a golden glow as the sun descends, and candlelight becomes the evening's most important guest. I love these sculpted candles that add an artful touch when paired with antique-inspired holders in warm metallic tones. String lights help add to the whimsy with their soft, golden hue.
3. Bring the Garden to the Table - A midsummer gathering should feel connected to the natural world. This is where I love to gather flowering branches and sprigs of herbs and arrange them loosely in decorative pitchers and vessels. The beauty lies in their untamed elegance.
4. Add a Touch of Whimsy - Every enchanted table deserves a few unexpected details. Think delicate floral glassware that catches the evening light beautifully, while botanical napkins and moon-inspired accents help tell the story. Like Shakespeare's fairies hidden among the trees, the magic is often found in the smallest things.
5. Tie It All Together with Silk Ribbons - One of the simplest ways to create a romantic tablescape is with ribbon. This is where I let my inner child out. Remember those paper ribbons that would be strung up for birthday parties? Well, let's elevate that nostalgia with silk ribbons tied around napkins, menus, flower bundles, or the stems of wine glasses. This small detail adds movement and softness while reinforcing the dreamlike aesthetic that inspired the collection.

At its heart, a midsummer table is not just about the decorations.

If summer has a magic of its own, perhaps it is found in evenings such as these-beneath glowing lights and the canopy of moonlit skies, gathered around a table prepared with care.

We've gathered our favorite pieces for creating this Midsummer Night's Dream tablescape- from romantic linens and floral glassware to candlelight accents and garden-inspired serving pieces. So whether you're planning an intimate dinner on the porch or a festive summer celebration, these are the details we're reaching for all season long.

Enjoy with love!

^{**Note: If you buy something through our links, we may earn an affiliate commission at no cost to you. We recommend only products we genuinely like. Thank you so much.}

The post Summer Gathered Around the Table: 25 Recipes for Slow Evenings, Garden Gatherings & Sunlit Weekends appeared first on Living The Gourmet.

Have you ever pulled a sheet pan from the oven and found perfectly cooked chicken sitting beside scorched broccoli? Or have you cooked a pan meal stovetop only to receive perfectly tender vegetables resting alongside undercooked meat? If so, you've run into the most common one-pan cooking problem there is. The good news is this: it's completely fixable once you know why it happens.

Quick Answer

Vegetables and proteins finish cooking at different times because they have different densities, different water content, and different ideal cooking temperatures. The fix is to stagger when you add different ingredients to the pan, to cut everything to sizes that complement cooking times, and group items by how long they take to cook. Add longer-cooking items first, then introduce quicker-cooking ones partway through. All of this applies to whether you're prepping your one-pan meal in the oven or on the stovetop in a skillet.

The Three Reasons It Happens

Different Densities

Potatoes are dense, as are carrots, and that means they'll take far longer to cook through than a relatively airy zucchini or a mostly hollow (except for juice and seeds) cherry tomato. As a result, putting a potato and a zucchini in the same pan to start cooking at the same time will result in a scorched zucchini. As such, be sure to check ideal cook times for your ingredients.

Different Water Content

High-moisture foods (tomatoes, zucchini, mushrooms) release water and cook quickly. By contrast, starchy, low-moisture vegetables (potatoes, squash, root vegetables) need more time and higher heat to soften and brown.

Different Target Temperatures

Chicken needs to reach 165° F, but most (almost all) vegetables are done once their fork tender or caramelized. In other words, almost all vegetables will be done long before the meat is.

How to Fix It

Stagger Your Ingredients

Start off with the longest-cooking items first. That means things like potatoes, carrots, and other root vegetables. Roast for about 10-20 minutes (depending on how large or small you've sliced them), and then add your proteins and quicker cooking vegetables for the remaining time so that everything finishes together. Basically, add in delicate, quick-cooking ingredients like tofu, tomatoes, or zucchini later in the cooking process. You can see this technique in action with our One Pan Sausage and Peppers recipe and in our Pan Roasted Brisket of Beef.

Cut For the Cook Time

Slice up slower-cooking vegetables smaller and quick-cooking vegetables larger to help even out the cook times. I wouldn't recommend slicing up proteins unless you're marinating them, as the juices will run, drying out the meat.

Group Strategically on the Pan

Group similar items together. This allows you to pull a finished section off the pan to let the rest keep cooking, or to shield finished items with foil. This tip applies only if you're oven-cooking.

Don't Crowd the Pan

Overcrowding traps steam. This makes everything cook unevenly and prevents browning. Give ingredients room to cook in a single layer. Steam is the enemy of one-sheet cooking.

Bottom Line

Basically, the trick is controlling when each ingredient starts cooking, rather than cooking everything all at once. Once you begin staggering your ingredients and matching your cut sizes and cooking times, your one-pan dinners will begin cooking evenly.

The post Why Do My Vegetables and Proteins Finish Cooking at Different Times? appeared first on Living The Gourmet.

Meatballs are done when they reach an internal temperature of 160°F (for beef or pork) or 165°F (for poultry), as measured with an instant-read thermometer inserted into the center of the largest meatball. Visually, fully cooked meatballs are no longer pink inside, and in terms of texture, they should be firm to the touch. When cut, they should release clear rather than pink juice. Cooking time varies based on size and method, but standard 1 and a half inch to 2-inch meatballs typically take 20-30 minutes in the oven.

Quick Answer

I recommend using an instant-read thermometer for accuracy. Look for a temperature of 160°F for beef, pork, and lamb, or a temperature of 165 for chicken and turkey. Without a thermometer, I would recommend cutting the largest meatball in half. It should be uniformly brown throughout with no pink in the center, and the juices should run clear. The cooking time for this should be about 20-25 minutes if baking in an oven at 400 degrees F, 25-30 minutes simmering in sauce, or about 10-15 minutes panfrying (which I recommend finishing by simmering in sauce).

Methods to Check for Doneness

Instant-Read Thermometer

This is the most accurate, as well as the easiest, method to check for doneness. Simply insert the thermometer into the center of the largest meatball (without touching the bottom of the pan, and yes, I've done this by accident, only to be shocked by the 200+ degree reading. As I've stated twice now, the temperature should be 160 degrees for red meat, or 165 degrees for poultry. I will add that using an instant-read thermometer is the only truly foolproof way to check for doneness, as it does not rely on visual cues, textural cues, or simple timing and guessing.

Cut Test

This is a visual cue test, and as such, it is imperfect. Basically, cut the largest meatball in half, and check the interior. The meat should be uniformly brown, without any trace of pink. In addition, the juices should run clear as you cut. Pink, in this case, means unsafe. We do not want undercooked chopped meat. I'll also say that, in addition to no pink traces, the meatball should also feel firm, rather than mushy.

Juice Test

This is related to the cut test, or really should be considered a part of the cut test - and I would 'not' advise relying on this test alone unless you are super averse to cutting a meatball prior to serving. Basically, puncture the meatball with a knife, and let the juices run. If they're clear, proceed to cut the meatball and check the interior.

Firmness Test (Least Reliable)

I truly don't recommend relying on this test, except as a prelude to the cut test. Basically, if the meatball feels mushy, it isn't done. If the meatball feels firm, proceed to the cut test.

Cooking Times by Method

• Baking (400°F): 20-25 minutes, assuming your meatballs are about 1 and a half to 2 inches in diameter. Be sure to turn the meatballs once halfway through baking.
• Simmering in Sauce: 25-30 minutes at a gentle simmer after an initial searing to allow the flavors to meld.
• Pan-Frying: 10-15 minutes to brown on all sides over medium heat.
• Slow Cooker: 4-6 hours on low after browning, or about 2-3 hours on high.

Safety Reminder

I'm not a fan of rare chop meat, and you shouldn't be either. Don't rely solely on timing or texture. Also, remember that size affects cooking. Larger meatballs need to be cooked longer. Always check the largest meatball since it cooks the slowest.

And that's my guide on how to tell when meatballs are done. If you have any questions or suggestions, be sure to let us know in the comments below.

The post How To Tell When Meatballs Are Done appeared first on Living The Gourmet.

The best wine for meatballs depends on the sauce and the seasonings, though medium-bodied red wines like Chianti, Sangiovese, Barbera, or Montepulciano all work beautifully with any traditional tomato-based sauce and meatballs. For meatballs with sweet profiles (such as those with raisins or fruit preserves), I recommend choosing wines with good fruit character, such as Garnacha or Zinfandel. The key is matching the wine's intensity to the sauce's richness and acidity.

Quick Answer

For classic Italian-American meatballs in tomato sauce, serve Chianti, Sangiovese, or Barbera. The acidity in these wines cuts through the richness of the meatballs and beautifully complements the tomato sauce. For Swedish meatballs with cream sauce, I would recommend Pinot Noir or Beaujolais. For spiced meatballs (paprika, or Middle Eastern spices), I recommend Tempranillo, Syrah, or Grenache-based wines. Match the wine's body to the sauce's weight: light sauce = lighter wine; hearty sauce = fuller-bodied wine.

Wine Pairings by Meatball Style

Italian Meatballs in Tomato Sauce

Chianti and Sangiovese are classic pairings. The bright acidity of these wines matches the tomato sauce perfectly, while the tannins cut through the meat's richness. Barbera, similarly, offers acidity but with softer tannins and juicy red fruit essences. Montepulciano d'Abruzzo provides earthiness and structure. These Italian wines are all but tailor-made for this dish.

Sweet-Savory Meatballs

For meatballs with sweeter ingredients such as dried fruit, fennel, raisins, or preserves, choose wines with ripe fruit character, such as Spanish Garnacha, which offers strawberry and spicy elements. Zinfandel, too, provides jammy fruit notes that complement sweetness, or Spanish Tempranillo, which features a balanced sweet and savory profile. The fruit notes in these wines work to echo the sweet components in the meatballs without clashing.

Swedish Meatballs (and Meatballs with Cream Sauce)

For Swedish meatballs, or any meatball that you're pairing with a cream sauce, you want to stick with lighter red wines such as Pinot Noir or Beaujolais. These types of wines have enough acidity to cut through the cream without overwhelming the other ingredients or flavors. White wines can also work, such as oaked chardonnay or off-dry Riesling.

Spiced Meatballs

For meatballs spiced with paprika, cumin, or various Middle Eastern flavors, you want wines that can handle bold or spicy flavors, such as Syrah/Shiraz or Grenache-based blends that offer earthy warmth. Spanish Rioja is also a great match.

Key Pairing Principles

1. Match Acidity: Tomato-based sauces need acidic wines such as Sangiovese or Barbera to avoid tasting flat.
2. Consider Sweetness: Greek meatballs, meatballs with sweet elements such as fruit or caramelized onions, pair better with fruit-forward wines than dry wines or tannic red wines.
3. Mind the Sauce: The sauce matters more than the meat. Cream sauce requires different wines than tomato sauce, and spiced sauces require different wines than milder sauces.
4. Don't Overthink It: When in doubt, Italian meatballs mean Italian wine. Regional pairings almost always work because the food and wine evolved alongside one another.

Bottom Line

For traditional Italian-American meatballs in red tomato sauce, you can't go wrong with a decent Chianti or Sangiovese. Remember to always match the wine's intensity to the sauce's richness, and consider any sweet or spicy elements when choosing the wine.

And that's our guide for pairing wine and meatballs. If you have any questions or suggestions, feel free to let us know in the comments below we always love hearing from you.

Happy Cooking!

The post What Wine Pairs with Meatballs? appeared first on Living The Gourmet.