I haven't tried it, but it sounds crazy and delish and healthy: Dark chocolate on beet salad... Beets are a root vegetable that have a distinct earthy aroma and taste caused by the compounds geosim and pyrazine, Shelke says. Dark chocolate contains pyrazines, too. So when you combine it with beets, you get a robust earthiness with a hint of sweetness and bitterness that will talk to your taste buds. Try topping a beet salad with dark chocolate crumbles

It's not my kind of cooking, so I'm telling you from general knowledge, but the point is to use the high contact heat to get the skin/coating crunchy and then the oven to have it cook through without overcooking the outside. The best fried chicken I've had was pan fried from start to finish. That takes skill and attention to get right. I keep asking how you know when it's done inside, and the answer is when it looks ready. Which means, really, if you grew up helping your granny, and have been doing it all your life, you get a feel for the heat of the pan/oil and the appearance of the chicken, as well as the minute changes to both that go along with the meat being cooked. Those of us who didn't, have to use a thermometer probe. :) I also think chefs are fond of skillet to oven so they can move on to the next task. :)

There's three sources of sugar. The brown sugar, sugar in the pineapple juice and sugar in the BBQ sauce. I would pound the breasts out some (not super thin). Would try to get them down to 3/4-1/2" thick so they would cook quickly. And I would use the indirect grilling technique, too, like Pkramer suggests.

Leela, happy to. Except I don't use a recipe, just throw the ingredients together and it always works. I might have had a recipe at some point, but I'm not sure I've ever measured the ingredients. It's a wonderful summer side salad. I cook for one, but like to have leftovers. This serves 2-3. 2-3 ears white corn 1/2 European cucumber 1/4-1/3 cup diced red onion 1/4-1/3 cup cilantro, roughly chopped 1-2 Tbs. lime juice 1-2 Tbs. olive oil Salt and pepper to taste Cut the corn off the cob. Bring a large pot of water to the boil, add the corn. When it comes back to the boil, test it. It should cook quickly and be tender. Drain and run cold water over it to stop the cooking. The rest is just assembly. Put lime juice and olive oil in bowl and whisk till mixed. Add corn, cuke, onion, and cilantro, S&P. Let sit 20-30 minutes (or longer) to let flavors meld. The colors are gorgeous together. Enjoy. [I think the original recipe I used had some minced jalepeño, but I leave it out.] Here it's sharing a bowl with roasted beets/capers/feta.