To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Two rimmed baking sheets and a hot oven mimic a giant panini press, making grilled cheese for a crowd a super quick and easy prospect.
Author: Anna Stockwell
Author: Rick Rodgers
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible...
Author: Hetty McKinnon
Author: Nigella Lawson
Author: Jessica B. Harris
Author: Rhoda Boone
Author: Jane Bronk-Gorman
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper and enjoy it under the shade of a maple tree with...
Author: Matty Matheson
Author: Kay Schlozman
Author: Rhoda Boone
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Author: Katherine Sacks
Author: Ruth Cousineau
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized...
Author: Molly Baz
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Author: Bev Michaels
Southern cornmeal crusted deep-fried shrimp.
Author: Ian Knauer
Author: Rick Rodgers