And easy Biltong recipe. Our all-time favourite snack & dash; salty, spicy, dried meat - also makes a great garnish for salads, soups and vegetables when finely shaved with a sharp knife. Creative cooks...
Author: Lannice Snyman
Author: Suzanne Goin
Author: Diane Rossen Worthington
Author: Shelley S. Stewart
Author: Grace Young
Author: Maggie Ruggiero
Author: Craig "Meathead" Goldwyn
Author: Chad S. Luethje
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Author: Maria Helm Sinskey
Author: James Beard
Author: Adeena Sussman
Author: Jean Georges Vongerichten
Author: Virginia Burke
Author: Rosemary M. Wyman
Author: Su Mei Yu
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Author: Colin Cowie
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
Author: Mai Pham
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