When vegetable meets grill, the marriage is a sweet one.
The key to making the best stir-fry is using the right pan. Wok guru Grace Young explains how this kitchen essential works its culinary magic.
Whether you’re looking for a chill snack or a cool finish for a cookout on the deck, nothing beats ice cream sandwiches.
First developed at the world famous Franklin Barbecue in Austin, Texas, this technique has now become de rigeur for competitive meat-smoking enthusiasts. Although it is not without its detractors in…
Like father, like son: Chef Todd Richards learned the art of the barbecue from his dad.
Store-bought coffee ice cream is often too tame. If you make your own from a vanilla ice cream base, you can give it more punch with instant espresso powder. To…
Substituting almond butter in a traditional peanut butter cookie recipe gives an American favorite a modern upgrade. The flavor is more sophisticated and complex, and it can be enjoyed by…
Before smoking ribs, be sure to remove the thin membrane, or silverskin, that’s attached to the bone side of the rack. This tough, chewy membrane won’t break down and soften…
Smoking ribs can seem like a daunting process. It's not. Armed with these simple rules, you too can master the art of cooking meat low and slow.
The intricate pattern of these white resin placemats makes an attractive base for an ocean-inspired table setting.
These beachy finds for the kitchen and table will be right at home in your home. Sea shell, seagrass, and shades of cool blue transport you straight to the oceanside.
The Sichuan peppercorns in this spice rub lend a delightful tingly sensation and are punchy enough to stand up to the smoke. Try to find chuck plate or bone-in short…
The rich but bright marinade on this swordfish would work well with shrimp, scallops, or tuna. Or use them all to make a mixed-seafood brochette.
Jazz up a white bean stew with a swirl of peppery pesto made with mustard greens. If you can’t find them, substitute turnip greens or even Swiss chard, which will…
Roasting radishes brings out their sweetness while still retaining crunch.
An easy-to-make spice rub gives tenderloin a savory, smoky flavor. Brush with Ancho Chile BBQ sauce, or your own favorite barbecue sauce.
Inspired by the Mexican street-food favorite, this casserole brings all the zesty flavor of corn spiked with cheese, chile, and lime into a comforting, creamy casserole. Serve it with grilled…
A fresh vinaigrette lends a bright contrast to the sweetness of summer squash (which gets extra caramelized from the heat of the grill). Serve with BBQ pork or grilled fish.
Who knew a burger could taste so light and bright? Lime zest and juice as well as fresh cilantro and red bell pepper brighten this one beautifully. Don’t leave off…
The ultimate no-cook summer meal, these stuffed avocados are refreshing and light but also deliciously satisfying. Round out the meal with a salad on the side.
Celery and broccoli may be a surprising pairing, but they make an excellent combination when marinated and served with hummus in a boldly flavored summertime sandwich.
Sizzling spiced steak and peppers paired with gooey cheese is a win-win combination.
Finely chopped tomatoes, bell peppers, and garlic bathed in oil and sherry vinegar call to mind the flavors of the summery Spanish soup. This no-cook sauce brightens up seared fish…
This sweet, peppery, salty, tangy pizza is best eaten with a knife and fork. If you have a convection oven, use it so that the oven is as hot as…
A dressing made with fresh basil makes steak and mushrooms feel summery, and crispy onions add flavor and crunch. This is the dish to turn to when you’re looking to…
A classic of both Italian-American restaurants and home cooking, this sweet-and-sour dish cooks up quickly in an Instant Pot or other multicooker. The dried pasta cooks in the sauce, adding…
The crunchy-briny sea beans and mild daikon in this light yet intensely flavored Asian-style salad are a perfect accompaniment to the crisp salmon skin.
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