Author: Sara Foster
Author: Aglaia Kremezi
Author: Melissa Hamilton
Author: Paul Grimes
Author: Jan Schroeder
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe...
Author: Joanne Chang
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
Smoky, savory Blackened Seasoning is easy to make at home. Use this Cajun mix for any recipe that calls for Blackening, Cajun, or Creole seasoning!
Author: Kelly Anthony
Author: Jamie Deen
Author: Sheila Lukins
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic...
Author: Elizabeth Karmel
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
Author: Jasper White
Southern cornmeal crusted deep-fried shrimp.
Author: Carole Bloom
Author: Maria Helm Sinskey
Author: Michael Psilakis
Author: Jayne Cohen
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables...
Author: Rhoda Boone
Author: Jan Schroeder
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
Author: Moshe Nov
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings...
Author: Lisa Cheng Smith
Author: Elizabeth Karmel