Author: Rachel Shakerchi
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Author: Ian Knauer
Author: Shelley Wiseman
See "Prep School" for photos showing how to wrap the fish.
Author: Dave Kovner
Author: Joan Nathan
Author: Warren Brown
Author: Gavin Kaysen
Author: Alison Roman
Author: Melissa Roberts
Author: Jennifer Iserloh
Author: Floyd Cardoz
Author: Sheila Lukins
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Author: Tracy Pollan
Author: Bon Appétit Test Kitchen
Author: Allison Arevalo
Author: Marc Murphy
Author: Lidia Bastianich
Author: Anne Willan
Author: Mitchell Davis
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
Author: Jeanne Thiel Kelley
Author: Kimberly Kennedy
Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.
Author: Kamal Mouzawak
Author: Lesley Porcelli
Author: Aricka Westbrooks
Author: Victoria Granof
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Scott Uehlein
Author: Kay Chun
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
This Balsamic Chicken and Figs is a wonderful one pan dish to serve in late summer when fresh figs are in season. The combination of sweet and juicy figs with the crispy skinned chicken and tangy balsamic...
Author: Every Last Bite
Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.
Author: Maya Kaimal
Author: Karen DeMasco
Author: Dr. Mao Shing Ni