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: Allen Susser
Author: Diana Barrios Treviño
Author: Elizabeth Andoh
Author: John Besh
Author: Renee Werbin
After living in the US for several years, I've come to understand that Thanksgiving without pumpkin pie is, well, downright un-American. But this silky pie is so good, you'll probably want to eat it more...
Author: Fernanda Capobianco
Author: Kerry Howland
Author: Emily Luchetti
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for-because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people...
Author: Dorie Greenspan
Author: Georgia Downard
Author: Lauren Salkeld
Author: Laura Stedman
This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados,...
Author: Chad Robertson
To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.
Author: Chris Morocco
Author: Zilly Rosen
Author: Michel Richard
Author: Thomas Keller
Author: Jami Curl
Author: Salma Abdelnour
Author: Miriyam Glazer
Author: Kate Moses
Author: James Beard
Author: Bon Appétit Test Kitchen
Author: Elizabeth Horton de Meza
Author: Adeena Sussman
Author: Ian Knauer
Author: John Harris
Author: Alison Becker Hurt
Author: Amanda Hesser
Author: Ed Kenny
Forget standard party snack mixes, forget trail mix...the Super Bowl demands crispy-crunchy-salty turf mix.
Author: Anna Stockwell
Author: Craig Strong
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