Author: Joan Lang
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
Author: Jill Silverman Hough
Author: Melissa Roberts
Author: Georgia Downard
Author: Judith Fertig
Author: Melissa Clark
Author: Marge Perry
Author: Cathy Halter
Author: Tony Litwinko
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Suzanne Goin
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Author: Maria Helm Sinskey
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
Author: Bon Appétit Test Kitchen
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Author: Yotam Ottolenghi
This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried....
Author: Mark Bittman
Author: Georgia Downard
Author: Gina Marie Miraglia Eriquez
Author: Steven Satterfield
Author: Sarah Magid
Author: Victoria Granof
Author: Stephanie Clarke
Author: Janet Fletcher
Author: Molly O'Neill
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: M. J. Adams
Author: Lillian Chou