Author: Chris Schlesinger
Author: Jeanne Thiel Kelley
Author: Gina Marie Miraglia Eriquez
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Karen Adler
Author: Virginia Burke
Author: Shirley Cheng
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its...
Author: Lillian Chou
Author: Michael Lomonaco
Author: Sheryl Hurd-House
Author: Maria Helm Sinskey
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Author: Jerry Traunfeld
Author: Charlie Palmer
Author: Ruth Cousineau
Author: Adam Perry Lang
Author: Suzanne Goin
Author: Steve Raichlen
Author: Katie Brown
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it all indoors. Can be prepared in 45 minutes or less,...
Author: Sheryl Hurd-House
