Author: Anna Stockwell
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Author: Nina Simonds
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Joanne Weir
Author: Lori Longbotham
Author: Georgia Downward
Author: Lynn Brown
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Shawn Edelman
In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of...
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Author: Roger Berkowitz
Author: Karen Adler
Author: Jeanne Thiel Kelley
Author: Judith Fertig
Author: Eula Mae Doré
This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried....
Author: Mark Bittman
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
Author: Deborah Thomas-Gruby
Author: Anne Stiles Quatrano
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Suzanne Goin
Author: Ted Allen