Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. Slathering the cabbage with barbecue sauce during cooking gives...
Author: Katherine Sacks
Author: Susan Friedland
Healthy bonus: 1 serving of fruit per 1/2 cup of sliced fruit, magnesium, and selenium from nuts, vitamin C from strawberries, fiber from nuts and fruits
Author: Joy Bauer, R.D.
Author: Laura B. Russell
Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.
Author: Kylie Kwong
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create...
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Author: Dora Moel
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Irma S. Rombauer
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.
Author: Anna Francese Gass
Author: Jim Fobel
Author: Bon Appétit Test Kitchen
Author: Michael Mina
Throw sweet potatoes right on the grill for a great cookout side dish; then dress with a bright, herbaceous vinaigrette.
Author: Susan Tollefson
Author: Carla Snyder
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Author: Bobby Deen
Author: Paul Grimes
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature...
Author: Lisa Cheng Smith
Author: Karen Barker
Author: Paul Grimes
Author: Diane Kochilas
Author: Mayim Bialik
Author: Lesley Porcelli
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries, dried cherries and cherry juice-enhanced by...