Author: Susan Feniger
Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.
Author: Lisa Cheng Smith
Author: Reed Hearon
Author: María Del Mar Sacasa
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
Author: Jessica B. Harris
This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.
Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants...
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
Author: Steve Johnson
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it's a perfect base for chili, and it adds a delightful...
Author: Janet A. Zimmerman
Author: Jessica B. Harris
Author: Jessica B. Harris
An Indian-inspired version of the French classic, layered with eye-opening flavors (yes, it hurts so good), this is a great side dish with any of the meat offerings in this book. I love to serve it for...
Author: Raghavan Iyer
Author: Lisa A. Wilson
Author: Juana Vázquez-Gómez
Fresno Chile Hot Sauce
Author: Julie Sahni
Author: Ian Knauer
Author: Dawn Perry
Author: Gina Marie Miraglia Eriquez
Author: Roberto Santibañez
Author: Reed Hearon
Author: Dale DeGroff
Author: Stephan Pyles
Author: Alexis Touchet
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
Author: Dan Kluger