Author: Melissa Roberts
Author: Zita Wilensky
Why baste your steak with fish sauce? It's called umami. Get into it.
Author: Ignacio Mattos
Author: Ruth Cousineau
Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.
Author: Brad Leone
Make and share this Teriyaki Salmon Burger recipe from Food.com.
Author: Becca Bricker
Author: Paul Grimes
Fell in love with the Lemon Orzo at Fresh Market, unfortunately there is not one nearby - so I set off on this mission to replicate it. Turned out pretty nicely if I do say so - could use some tweaking...
Author: rachel.waugh
Author: Rochelle Palermo
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty...
Author: Steven Raichlen
Author: Diane Morgan
Author: Anastasia St. Amand
Author: Johnny Hernandez
Author: Naren Young
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Author: Michael Chiarello
Author: Rozanne Gold
Author: Marcy Masumoto
Author: Alexis Touchet
Author: Jeanne Thiel Kelley
Author: Gina Marie Miraglia Eriquez
Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.
Author: Mark Bittman
Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.
Author: Eric Werner