Author: Mai Pham
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: María A. Alvarado-Gómez
Author: Molly Stevens
Author: Deborah Thomas-Gruby
Author: Pat Carloss
Author: Sharon Lebewohl
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
An easy Pickled Beets recipe.
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
In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks...
Author: David Walzog
Author: Rick Rodgers
Author: Tina Miller
Author: Dorothy Lee
Author: Nancy Hawley
Author: Tadashi Ono
Author: Adeena Sussman
Author: Jeanne Thiel Kelley
Author: Charlie Trotter
Author: Maria Helm Sinskey
Author: Farid Zadi
Author: Tina Miller
Author: Alexis Touchet
Author: Jeanne Kelley
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these...
Author: Mario Batali