Author: Jean Thiel Kelley
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
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
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use...
Author: Andy Baraghani
Author: David Chang
Author: Susan Feniger
An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles.
Author: Beatriz Llamas
Author: Steven Raichlen
Author: Stephan Pyles
Author: Fred Thompson
Author: Virginia Burke
Author: Norman Van Aken
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
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: Beatriz Llamas
Author: Josef Centeno
Author: Stephan Pyles
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: Kia Dickinson
Author: Faith Heller Willinger
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.
Author: Andy Baraghani
Author: Melissa Clark
Author: Tony Rosenfeld
Author: Steven L. Katz
Author: Jean Anderson