Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Mario Batali
Author: Cheryl Alters Jamison
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Charlie Palmer
Author: Sara Dickerman
Author: Chris Schlesinger
Author: Lisa Zwirn
Author: Steven Raichlen
Author: Alison Roman
Author: Bruce Aidells
Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.
Author: Rhoda Boone
Author: Pam Anderson
The Big Hurt's pulled pork sandwiches, smoked until tender and tossed in an easy barbecue sauce.
Author: Frank Thomas
Author: Jeff Cerciello
Author: Lori Longbotham
Author: Eva Worden
Author: Judith Fertig
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe...
Author: Andrea Chesman
Author: Shelley Wiseman
Author: Maria Helm Sinskey
Author: Ian Knauer
Author: Fred Thompson
Author: Gina Marie Miraglia Eriquez
Author: Denise Gee
Author: Pat Neely
Author: Lisa Zwirn
Author: Judith Fertig
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
Author: Rick Rodgers
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before...
Author: Ian Knauer
Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2...
Author: Matt Lewis
Author: Chris Ford
Author: Jenny Rosenstrach