This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge...
As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub...
This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Assembling a stunning fruit and cheese platter requires no cooking. I follow a few key principles to be sure it looks festive and is easy for guests to help themselves. First, I choose an interesting assortment...
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.