An easy Grilled Chicken Breasts recipe
Author: Anne Willan
Author: Melissa Roberts
Author: Sally Gilmour
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo,...
Author: Paul Grimes
Author: Tracey Seaman
Author: Charlie Palmer
Author: Steven Raichlen
Author: Charles Phan
Author: Lisa Ferro
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Diane Rossen Worthington
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it...
Author: Ian Knauer
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...
Author: Shirley Cheng
Author: Bruce Bromberg
Author: Michael Lomonaco
Author: Sandy Szwarc
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs...
Author: Nancy Harmon Jenkins
Can be prepared in 45 minutes or less but may require additional unattended time.
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
Author: Alexis Touchet
Author: Minh Bui
Author: Maria Helm Sinskey