Author: Bon Appétit Test Kitchen
This recipe is adapted from a Silver Palate cookbook; the main difference is that I took out the squid rings! I've been making it for 20 years. It's a delicious spring or summer dinner, and is a pretty...
Author: appleydapply
Author: Gina Marie Miraglia Eriquez
Author: Sabrina Henderson
Author: Andrea Albin
Author: Julie Loria
Author: Joe Bonaparte
Author: John Willingham
Put the lime in the pineapple with this fun summer cocktail! Scoop the fruit from the skin to create pineapple "cups," freeze it, and blend it into a bright and refreshing play on a mojito. Or, if you're...
Author: Katherine Sacks
Author: Lillian Chou
Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and...
Author: Sara Dickerman
Author: Jeff Cerciello
Author: Ian Knauer
Author: Paul Grimes
Author: Caroline Belk
Author: Ruth A. Matson
If you can't find Little Gem, use any other small crunchy green, such as romaine hearts.
Author: Renee Erickson
Author: Tori Ritchie
Author: Brini Maxwell
Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.
Author: Lukas Volger
Author: Françoise Meyer
Author: Nancy Grubin
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect...
Author: Andrea Bemis
This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on...
Author: Steven Raichlen
Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation-it also prevents the sauce from being watery.
Author: Andy Baraghani
Author: Mourad Lahlou
Author: Lillian Chou
Author: Mario Batali