Author: Andrea Albin
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
Author: Jane Stern
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster...
Author: Marco Pierre White
An easy Red Chile Sauce (Chile Colorado) recipe
Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark,...
Author: Giovanna Tabanelli
This Honey and Soy Glazed Salmon can be prepared in 45 minutes or less.
Author: Alexis Touchet
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank...
Author: Paul Grimes
Author: Gina Marie Miraglia Eriquez
Medallions of pork tenderloin and large strips of cabbage make for a quick and satisfying stir-fry.
Author: Lillian Chou
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg...
Author: Ruth Cousineau
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in...
"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman...