Author: Charles Phan
Author: Shirley Cheng
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use...
Author: Bruce Aidells
Author: Lori Longbotham
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and...
Author: Fred Thompson
Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly...
Author: Jenny Kwak
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly,...
Author: Ian Knauer
Author: Steven Raichlen
An easy Grilled Chicken Breasts recipe
Can be prepared in 45 minutes or less but may require additional unattended time.
Author: Paul Grimes
Author: Anne Willan
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...
Author: Nancy Harmon Jenkins
Author: Tim Byres
Author: Matt Lee
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Alexis Touchet
Author: Beth Janes
Author: Sheryl Hurd-House
Author: Virginia Burke
Author: Alan Herman
Author: Sally Gilmour
A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef...