Author: Maria Helm Sinskey
Author: Melissa Roberts
Author: Charlie Trotter
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
Author: Andrea Reusing
Author: Martin Cate
Author: Grace Young
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
Author: Maria Watson
Author: Nancy Hawley
Author: Tina Miller
Author: Jennifer Rubell
Author: Robin Levy Goetz
Author: María A. Alvarado-Gómez
Author: Nina Simonds
Author: Jeanne Thiel Kelley
Author: Deborah Thomas-Gruby
Author: Maggie Ruggiero
Author: Adel Chagar
Author: Alexis Touchet
Author: Sharon Lebewohl
Author: Chris Miller
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...
Author: Josefina Howard
Author: Douglas Rodriguez