Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.
Author: Brigid Washington
Author: Lillian Chou
Author: Joy Ackerman
Author: Bruce Aidells
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.
Author: Leela Punyaratabandhu
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped...
Author: Olia Hercules
Author: Zita Wilensky
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to...
Author: Sarah Kirnon
Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.
Author: Alon Shaya
Author: Elizabeth Karmel
Author: Michael Tong
Author: Elizabeth Karmel
Author: Orlando Murrin
Author: Cynthia Paige Ward
Author: Bev Michaels
Author: Lauren Purcell
Author: Margaret Jane Ross
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles...
Author: Madhur Jaffrey
Author: Rhoda Boone
Author: Jason Vincent
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more...
Author: Anissa Helou
Author: Nicholas Puniello
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's....
Author: Molly Baz
Author: Eric Larson
Author: Beth Elon
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco