Author: Gina Schild
Author: Fred Plotkin
Author: Inez Holderness
Author: Debra A. Broeker
Author: Pierre Franey
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this...
Author: Anna Stockwell
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Author: Ian Knauer
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Author: Irvin Lin
A sweet, cake-like take on traditional blackberry cobbler that pairs well with fresh sweetened cream or vanilla ice cream.
Author: Chris Morocco
Author: Mario Batali
Author: Gina Marie Miraglia Eriquez
This is a wonderful recipe for hot summer days!. Got this off a www.finecooking.com a wonderful recipe website. Made a little variation from the original since it includes horseradish and I'm not a fan...
Author: Chef Tweetie
Author: Melissa Roberts-Matar
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
Author: Douglas Rodriguez
Author: Ruth Cousineau
Author: Victoria Granof