Author: Alexis Touchet
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty...
Author: Anna Stockwell
Author: Jacques Pépin
Active time: 20 min Start to finish: 20 min
Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together...
Author: Katherine Sacks
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
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: Tony Rosenfeld
Author: Bobby Flay
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
An easy Grilled Chicken Breasts recipe
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
Author: Sara Foster
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.
Author: Melissa Roberts
Author: Kristin Donnelly
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
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.
A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery...
Author: MacChef
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
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks...
Author: Ian Knauer
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Author: Gayle Gardner
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Author: Jill Silverman Hough
Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.
Author: Nicole Ponseca
Author: Brandi Neuwirth
Author: Jeanne Thiel Kelley
Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.
Author: Pepper Teigen
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Author: Chris Morocco