Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen
Author: Alex Jamieson
Author: Frank Stitt
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: Jean Anderson
Author: Lora Zarubin
Author: Susan Herrmann Loomis
Author: Mary Risley
Author: Andrea Reusing
Author: Tamra Davis
Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent. Editors Note: Want to know more about how to make this dish? Check out our video here.
Author: Shirley Cheng
Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! Don't look any further for a succulent crab salad open-face sandwich. The little garlic toasts piled high...
Author: Rick Tramonto
Author: Bon Appétit Test Kitchen
Author: Marlene Van Beek
Author: James Peterson
Author: Maggie Ruggiero
Despite the fact that salmon seems to be everywhere these days, this dish is something very special. Mustard-herb butter gives a lemony pop to the meatiness of the fish, while French green lentils add...
Author: Shelley Wiseman
Author: Michele Urvater
Author: Rick Rodgers
Author: Eric Ripert
Author: Lynn Alley
Author: Warren Brown
Author: Sara Foster
Author: Gina Marie Miraglia Eriquez
Make Hard-Boiled Eggs perfectly, every time.
Author: Ian Knauer