Author: Joseph Lenn
Author: Charlie Palmer
Author: Louisa Thomas Hargrave
This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach...
Author: Angelo Acquista
Author: Michael Ruhlman
Author: Molly Stevens
Baked tofu is crispy on the outside, creamy inside, and loaded with flavor. Removing as much water as possible from the tofu before cooking it, as in this recipe, helps the tofu absorb the flavors of the...
Author: Ellie Krieger
The personality of raclette in macaroni and cheese-the combination of cornichons and creamy, salty cheese takes to pasta with an irresistible grace.
Author: Stephanie Stiavetti
Author: Dawn Perry
Author: Melissa Roberts
Author: Paul Grimes
Author: Marlena Spieler
These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes...
Author: Salma Abdelnour
Author: James Beard
Author: Marlena Spieler
Author: Charlie Trotter
Author: Marcela Valladolid
Author: Beatrice Ojakangas
Author: Maggie Ruggiero
Author: Louisa Shafia
Author: Kahlil Arnold
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
Author: Dr. Marwan Sabbagh
Author: Frank Stitt
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.
Author: Diana Barrios Treviño
Author: Susan Herrmann Loomis