Author: Ruth A. Matson
Author: Francois Payard
Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the...
Author: Brad Leone
Author: Ian Knauer
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Fry up these cornmeal breaded summer squash slices just like grandma used to make. The recipe calls yellow squash, buttermilk, eggs, yellow cornmeal, flour and Cajun seasonings.Family and friends will...
Author: Paula Deen
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
Author: Melissa Roberts
Author: Ruth Cousineau
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Author: Alison Roman
Author: Anne Bramley
Author: Dorie Greenspan
Author: Bruce Aidells
Author: Diane Rossen Worthington
Author: Anissa Helou
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
Author: Alison Carroll
Author: Aviva Goldfarb
Author: Allen Susser
Author: Fergus Henderson
Author: Melissa Clark
Author: Susan Elizabeth Fallon
The interplay of salty, sweet, and sour is pure Filipino, and the lemon rind adds an intense blast of citrus flavor. I've adapted my approximation of Lagua's recipe to London broil; in the Tips [below]...
Author: Steven Raichlen
If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.
Author: Nicole Rucker
Author: Chad Colby
Author: Melissa Roberts
Author: Diane Rossen Worthington
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from),...
Author: Shelley Wiseman