Author: Adeena Sussman
Author: Suzanne Goin
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...
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: Diane Rossen Worthington
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: Grace Young
Author: Shelley S. Stewart
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: Josefina Howard
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: Colin Cowie
Author: Rosemary M. Wyman
Author: Chad S. Luethje
Author: Tina Miller
Author: Craig "Meathead" Goldwyn
Author: Maggie Ruggiero
Author: Virginia Burke
Author: James Beard
Author: Jessica B. Harris
Author: Su Mei Yu