Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless...
Author: Alison Roman
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red...
Author: Anna Stockwell
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here...
These refreshing pops blend two kinds of coconut for an extra rich, creamy flavor, and lime zest lends a lovely floral note.
Author: Katherine Sacks
Author: Bruce Aidells
Author: Tracey Seaman
Author: Rick Browne
Author: Molly Stevens
Author: Sol Schott
Author: Rachel Saunders
Author: Jean Georges Vongerichten
Author: Diana Yen
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly...
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This is the dish that started...
Author: Elizabeth Karmel
This is my tangy updo to the sinfully sweet strawberry shortcake.
Author: Jerrelle Guy
Author: Robert McGrath
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Author: Larraine Perri
Author: Colin Cowie
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author: Paula Disbrowe
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Lourdes Castro
Author: Carolyn Beth Weil
This recipe was submitted to Semi-homemade magazine by Courtney Dollar. It is a great accompaniment to a picnic, backyard bbq or anywhere you need multiple...
Author: ChefDLH
Author: Hannah Levitz