Institute of Culinary Education
The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, chef James Briscione, director of culinary development of their School of Culinary Arts, gives PEOPLE his insight into how to get perfect grilled ribs, every single time—just in time for Memorial Day!
Bill & Giuliana Rancic’s Chicken Skewers
10 large (6- to 8-in.) rosemary branches
¼ cup extra-virgin olive oil
2 tsp. dried oregano
1 tsp. sea salt
½ tsp. crushed red pepper
2 lbs. boneless, skinless chicken breasts, cut in 1-in. cubes
Fresh lemon juice, extra-virgin olive oil, dried oregano
Lemon wedges for garnish
1. Remove the bottom ⅓ of rosemary leaves from each branch and chop leaves. Set aside chopped rosemary and branches.
2. Whisk together olive oil, salt, red pepper and chopped rosemary in a large bowl. Toss chicken in olive oil mixture; cover, chill 3 hours.
3. Preheat grill to 350° to 400° (medium-high heat). Remove chicken from marinade. Thread chicken evenly onto rosemary branches. Grill, covered, on lightly oiled rack over medium-high heat, 10 minutes or until done, turning after 5 minutes. Sprinkle with lemon juice, olive oil and oregano. Garnish with lemon wedges.
Makes 6 servings
Courtesy Lisa Lillien
Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of eleven books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.
Those summer cookouts don’t have to be calorie disasters! I’ve got a few key BBQ tips for you…
Spiralized veggies are perfect for side dishes.
One great thing about spiral-cut veggies is that they don’t even need to be cooked. This makes them a fantastic ingredient swap for chilled noodle dishes! Make a few batches of this cold sesame noodle recipe, or give this 5-ingredient zucchini noodle salad a spin.
Diet-friendly food that doesn’t taste or look like diet food? KEBABS.
Just choose your favorite lean meat and marinate it — the number of bottled marinades with low calorie counts out there is staggering. You can also DIY, like with these asian steak and buffalo chicken recipes. Hot tip: chicken sausage and butternut squash is one of the best kebab combos ever.
Slow cookers aren’t just for winter.
Don’t even think about storing your slow cooker in the closet ’til October. It’s essential for making BBQ-style pulled meats. I’ve got recipes for pulled pork and pulled chicken that you’ll flip over.
Fruit skewers = the perfect summer dessert.
A fruit platter might seem a little boring, but fruit on a stick is fun! Skewer up some strawberries, pineapple chunks, banana coins, apple chunks… even cubed watermelon! It’s refreshing and healthy: Double win.
‘Til next time… Chew the right thing!
Bryan Voltaggio’s Bacon-Wrapped Corn on the Cob
2-3 lbs. bacon slices
1 bunch basil leaves
2 jalapeño peppers, thinly sliced
8 ears corn, shucked
1. On a piece of parchment paper, place a few slices of bacon (2 to 3 slices, or as many as you prefer) alongside each other, slightly overlapping. Cover with another sheet of parchment paper and pound lightly with a rolling pin to flatten the bacon and press the slices together. Remove the top parchment sheet and sprinkle the bacon with basil leaves and jalapeño slices.
2. Lay 1 ear of corn across the bottom edge of the bacon and roll the corn up. Transfer the corn to a parchment-lined baking sheet, laying it seam-side down. Repeat the process with the remaining ears of corn. Cover with plastic wrap and refrigerate overnight or up to 24 hours.
3. Preheat a grill or grill pan to medium heat. Grill the corn, starting with the bacon seam-side down. Give the ears a quarter turn every 5 minutes, until the bacon is crisp and caramelized on all sides and the corn is tender, 25 to 30 minutes total.
Prep time: 20 minutes, plus refrigeration time
Cook time: 30 minutes
Floyd Cardoz’s Grilled Corn with Cheese and Cayenne
6 ears fresh corn
8 oz. grated cotija cheese
½ cup mayonnaise
1 lime, cut into 6 wedges
1. Preheat a grill over medium-high heat. With the husks still on, grill the corn for 20 minutes, covered, turning the ears once while cooking. Carefully remove and discard the husks, and return the corn to the hot grill. Grill until browned all over, about 1 minute on each side.
2. Sprinkle cheese on a rimmed baking sheet. Brush each ear of corn with mayonnaise, and roll in cheese to coat completely. Sprinkle with cayenne; serve with lime wedges.
Active time: 5 minutes
Total time: 30 minutes
Adapted from “Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods you Love” by Floyd Cardoz (Artisan, 2016)
Courtesy Neil Patrick Harris
Courtesy Alex Guarnaschelli
Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday to get her professional cooking tips, family-favorite recipes and personal stories of working in front of the camera and behind the kitchen doors. Follow her on Twitter at @guarnaschelli.
Welcome back to our new column at PEOPLE.com: the Tiny Test Kitchen. Here, we test recipes from the latest and greatest cookbooks and let you know how it went. Why Tiny Test Kitchen? Because we whip up these dishes in our very own (very tiny) New York City kitchens to show you just how easy or difficult, tasty or terrible the food turns out to be.