For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill;...
Author: James Villas
This is my tangy updo to the sinfully sweet strawberry shortcake.
Author: Jerrelle Guy
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding...
Author: Maggie Ruggiero
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all...
Author: Chris Morocco
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
Author: Myra Goodman
Author: David Lebovitz
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...
Author: Sara Foster
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with...
Author: Jocelyn Jackson
The classic iced tea and lemonade combo is transformed into a boozy, slushy frozen cocktail perfect for backyard parties and summer barbecues.
Author: Kat Boytsova
Author: Rachel Saunders
Author: Jean Georges Vongerichten
Author: Colin Cowie
Author: Larraine Perri
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use...
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Robert McGrath
Author: Melissa Roberts-Matar
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
This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.
Author: Alexander Smalls
Author: Hannah Levitz
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
Author: Jasper White
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
Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.
Serve this refreshing mint-infused watermelon juice as cooling refreshment in the summer sun.
Author: Nils Bernstein
Author: Lourdes Castro