Author: Suzanne Goin
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with...
Author: Bruce Aidells
Author: Melissa Roberts
Author: Maggie Ruggiero
Author: Diane Rossen Worthington
Author: Shelley S. Stewart
Author: Maggie Ruggiero
Author: Maria Helm Sinskey
Author: Grace Young
Author: Jean Georges Vongerichten
Author: Craig "Meathead" Goldwyn
Author: Chad S. Luethje
Author: James Beard
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.
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: Virginia Burke
Author: Su Mei Yu
Author: Colin Cowie
Author: Rosemary M. Wyman
Author: Najmieh Batmanglij
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: Jessica B. Harris
Author: Mai Pham