Author: Duy Pham
Author: Guvvala Reddy
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
Author: Jayne Cohen
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It...
Author: Elizabeth Karmel
Author: Larraine Perri
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: Carole Bloom
Author: Robert Colombi
Author: Frank Stitt
Author: Rebecca Rather
Author: Jill Silverman Hough
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb Tagine with...
Author: Rhoda Boone
Author: Sara Foster
Author: Selma Brown Morrow
Author: Kelsey Bunker
Author: Jan Schroeder
Author: Gabrielle Hamilton
Author: Gil Marks
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim.
Author: Suvir Saran
This is a simple, classic homemade sausage recipe; serve it on a crunchy roll with mustard and sauerkraut.
Author: Ryan Farr
Author: Veronica Chambers