Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries, dried cherries and cherry juice-enhanced by...
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory...
The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a...