Author: Meredith Deeds
Author: Paul Grimes
Author: Andrea Albin
Author: Roy Finamore
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
Author: Maggie Ruggiero
Author: Tony Rosenfeld
Author: James Beard
Author: B. Smith
Author: Leah Koenig
Author: Tori Ritchie
Author: Jayne Cohen
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani
Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
Author: Chris Morocco
Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.
Author: Skye Gyngell
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch...
Author: Anna Stockwell
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Author: Mindy Fox
Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.
Author: Chris Morocco
Author: Maria Helm Sinskey
Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.
Author: Molly Stevens
For such a rich fish, tuna is a good team player-it takes well to all kinds of seasoning. Here, I give it some tang by marinating it with lemon juice and zest, onions, capers, rosemary, and the most surprising...
Author: Dorie Greenspan
Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers. Erickson's favorite brand is available at lokifish.com.
Author: Renee Erickson