Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple...
Author: Trine Hahnemann
Author: Dave Lieberman
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate,...
Author: Nancy Harmon Jenkins
Author: Roberto Santibañez
Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent...
Author: Gina Marie Miraglia Eriquez
Author: Fred Plotkin
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished...
Author: Hetty McKinnon
Author: Chitra Joshi
Author: Victoria Granof
Author: Monique Barbeau
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking...
Author: Najmieh Batmanglij
Author: Lesley Porcelli
Author: Maria Thomann
Author: Bobby Flay
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani