Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Author: Torben Jensen
Author: Sheila Lukins
Author: Paul Grimes
Author: Diane Kochilas
Author: Diane Rossen Worthington
Author: Noah Bernamoff
Author: Barry Correia
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
Author: Adam Rapoport
Author: Bruce Aidells
Author: Rachel Shakerchi
Author: Nika Standen Hazelton
Author: Kitty Morse
We came up with this alternative to braised rabbit as a way to eat rabbit in the summer. If possible, ask the butcher to bone a rabbit for you. Be sure to distinguish between the legs and the loins (or...
Author: Fredéric Morin
Author: Dorie Greenspan
Author: Reyna Simnegar
Classic French preparation of rabbit, braised in white wine with shallots and prunes.
Author: Elise Bauer
Author: Mark Scriver
Author: Jayne Cohen
Author: Bruce Aidells
The collar of a large fish is the part between the head and the body; it has a (healthy omega-3) richness. Baste with a naturally sweet and salty sauce.
Author: Mads Refslund
For an easy make-ahead dessert recipe that's also a showstopper, look no further. Pouring the cream over at the table adds a dramatic touch.
This delicious combination provides a mouthful of contrasts-crispy savoury bacon and soft, melting sweet prunes-great served hot or cold. Substitute the prunes with dried apricots for an equally tasty...
Author: Nathalie Benezet
Author: James L. Bull
Author: James Beard
Author: Philippe Niez