From Season 2
To avoid the raw lamb and charred vegetables that cooking on skewers often delivers, we cut the meat into 1-inch cubes and narrowed the vegetable field.
Scorching eggplant on the grill produces a smoky, creamy dish far superior to the wan, tasteless fare that is the bane of many dinner parties.
What equipment do you really need to cook outdoors?
Do marinades work?