Author: Amelia Saltsman
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
An easy Sirloin Steak recipe. Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
Author: Erin Renouf Mylroie
Author: Susan Bishop-Sauter
Author: Melissa Roberts
Author: Jacques Pépin
Author: Katie Lee Joel
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages...
Author: Jeanne Kelley
Author: Sara Foster
Author: Alexis Touchet
Author: Allen Susser
An easy Grilled Chicken Breasts recipe
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
Author: Melissa Roberts
Author: Jeanne Thiel Kelley
This is a Summer Staple around our house. It goes great with anything grilled or with sandwiches. It's also great with cooked meat added and served as...
Author: Greffete
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Author: Chris Morocco
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet"...
Author: Andrea Chesman
Author: Tony Rosenfeld
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Author: Bobby Flay