Amanda Haas, a cookbook author who works with Traeger Grills, says: "Lots of grills are covered in grease, dust, and pollen when you lift that cover after a long winter of hibernation, so give the outside a thorough scrub down. Keeping it clean will extend the life of the grill and help prevent accidents due to sticky or greasy surfaces."
The thick, heavy cast-iron pot and enveloping heat of the oven promoted even cooking and eliminated scorching. A bit of sauteed onion offered an aromatic flavor boost as the rice cooked, and incorporating chicken broth into the cooking liquid provided savory notes.
With the flavorful base built, we returned the chicken to the pot, starting the longer-cooking thighs and drumsticks before the breasts. Along with green olives, we finished and brightened the dish with a mixture of minced lemon zest strips and garlic, lemon juice, and fresh cilantro.
The eggs should be this dish's focus, not the bread, so to keep their flavor at the fore, we prepared a milk-based custard. Buttered white bread, cut into bite-size pieces and layered with tangy cheddar cheese in a baking dish, promised to melt right into the custard while also bringing in plenty of richness.
Looking to create a go-to breakfast or brunch casserole, we first considered the bread. Whole dried bread slices had the best texture and appearance, and buttering them added richness. Spinach, shallot, and Gruyere complemented each other perfectly for the filling, and we sauteed the vegetables to remove excess moisture and prevent the casserole from becoming waterlogged.
To give the mild fillets a boost of flavor, we paired them with a Spanish-style peperonata, a combination of cooked bell peppers and onions, to which we added tomatoes, wine, paprika, and fresh thyme for depth of flavor.
"There are so many simple changes you can make at home," says Melissa Ozawa, features and gardening editor at Martha Stewart Living magazine. "You can use a wooden comb, a bamboo toothbrush, silk dental floss and metal refillable safety razors."
"We think a remedy in our case would stop sale of the fish before they're allowed to be sold," said George Kimbrell, legal director for the Center for Food Safety, one of the groups suing the FDA.