Author: Ruth A. Matson
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: Francois Payard
Author: Ian Knauer
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
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: Melissa Roberts
Author: Anissa Helou
Author: Diane Rossen Worthington
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
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
Author: Anne Bramley
Author: Aviva Goldfarb
Author: Bruce Aidells
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: Dorie Greenspan
Author: Susan Elizabeth Fallon
Author: Fergus Henderson
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
Author: Melissa Clark
Author: Allen Susser
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