If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Author: Claire Saffitz
This method for roasting pork belly simplifies and mimics the effects of traditionally deep-fried lechon kawali, the celebratory Philippine dish with crackling skin and succulent meat.
Author: Angela Dimayuga
Author: Donatella Arpaia
Author: Sondra Bernstein
Author: John Vincent Serra
Toss bread in garlic brown butter before baking in the oven for croutons that look ordinary, but have big, bold flavor.
Author: Molly Baz
Author: Melissa Clark
Author: Rick Tramonto
Author: Tori Ritchie
Author: Andrew Schloss
Author: Terra Brockman
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Author: Claire Saffitz
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically...
Author: Alexandra Shytsman
Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it's easier to serve family-style.
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.
Author: Anna Stockwell
Author: Damon Lee Fowler
Author: Virginia Burke
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet and mustardy orange marmalade marinade, and...
Author: Anna Stockwell
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could...
Author: Claire Saffitz
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
Author: Michael Psilakis
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with...
Author: Bruce Aidells
Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a tomato sauce-trust us on this one.
Author: Chris Morocco
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavours is amazing. Share them with your...
Author: Guy Turland