Author: Gaston Acurio
Author: Bill Smith
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: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Author: Mary Gonzalez
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Author: Melissa Clark
Author: Jean Anderson
Author: Kate Fogarty
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
Author: James Boyce
Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably...
Author: Michel Richard
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
Author: Kay Chun
Author: Virginia Burke
Author: Mark Bittman
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts-Matar
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's...
Author: Michael Shrader
Author: Rebecca Katz
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Author: Tadashi Ono
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley
Author: Sheila Lukins
Author: Gabrielle Hamilton
Author: Melissa Roberts
Author: Kate Fogarty
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.