Author: Gina Marie Miraglia Eriquez
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
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...
Boneless and skinless chicken thighs are stir-fried with cashews, peppers, and garlic for a flavorful weeknight dinner recipe.
Author: Mark Weatherbee
Author: Mai Pham
Author: Sara Foster
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy...
Author: Maggie Ruggiero
Wish you were here in Philadelphia, eating a cheese steak. No doubt about it, cheese steak is the quintessential Philly food. Too bad it can pack more...
Author: Bill Granger
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the...
Author: David Burke
Author: Deborah Madison
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy...
Author: Kat Boytsova
Author: Margaret Jane Ross
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled...
Author: Anna Stockwell
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum
Author: Michael Taus