Author: Bon Appétit Test Kitchen
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day...
Author: Jeanne Kelley
This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.
Author: Steven Raichlen
Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili)....
Author: Steven Raichlen
Author: Serena Bass
Author: Bon Appétit Test Kitchen
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
Author: Fred Thompson
Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
Author: Molly Stevens
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it...
Author: Ian Knauer
Author: Paul Grimes
Author: Marco Canora
An easy Grilled Chicken Breasts recipe
Author: Martha A. Rau
A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.
An easy Sirloin Steak recipe. Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.
Author: Nina Simonds
Author: Lisa Ferro
Author: Melissa Roberts
Author: Sally Gilmour
An easy Stir-Fried Beef and Broccoli that can be prepared in 45 minutes or less.
Author: Elizabeth Karmel
Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise
Author: Alexis Touchet
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Author: Jean Anderson
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 dendê oil. This lighter one, from Espírito Santo,...
Author: Tracey Seaman
Author: Sandy Szwarc