You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Author: Alison Roman
Author: Lori Longbotham
Author: Nina Simonds
Author: Bon Appétit Test Kitchen
Author: Lynn Brown
Author: Georgia Downward
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
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
Author: Jeanne Thiel Kelley
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
Author: Joanne Weir
Author: Victoria Granof
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
Author: Karen Adler
In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of...
Author: Roger Berkowitz
Author: Shelley Wiseman
Author: Deborah Thomas-Gruby
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Author: Eula Mae Doré
Author: Judith Fertig
Author: Suzanne Goin
Author: Shawn Edelman
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Donna Chase
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
Author: Anne Stiles Quatrano
Author: Ted Allen