Author: Ian Knauer
Author: Amelia Saltsman
Author: Gina Marie Miraglia Eriquez
A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.
Author: Lori Longbotham
Author: Lillian Chou
Author: Paul Grimes
Author: Maria Helm Sinskey
Author: Pam Rupp
Author: Sheila Lukins
Author: Jill Dupleix
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Author: Kristi Tursi
Author: Beth Janes
Author: Anton Nocito
These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.
Author: Victoria Granof
Author: Jimmy Shaw
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Author: Elizabeth Karmel
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos