Author: David Chang
Author: Jamie Oliver
Author: Dawn Perry
Author: Art Smith
Author: Norman Van Aken
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but...
Author: Janet A. Zimmerman
Author: Jean Anderson
Author: Robert del Grande
Author: Susan Feniger
Author: Virginia Burke
Author: Kia Dickinson
Author: Josef Centeno
Author: Faith Heller Willinger
Author: Beatriz Llamas
Author: Stephan Pyles
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Fred Thompson
Author: Stephan Pyles
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
Author: Terry Conlan
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful...
Author: Donna Hay
Author: María A. Alvarado-Gómez
Author: Rick Rodgers
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Author: Shelley Wiseman
Author: Michael McLaughlin
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
Author: Norman Van Aken
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want...
Author: Lukas Volger