Author: Bev Michaels
Author: Andrea Albin
Author: Jan Okun
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.
Author: Dave Tyson
Author: Eileen Joyce
Author: Melissa Roberts
An easy Wine-Braised Pork Loin recipe
Author: Chamchun Zisk
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
An easy Pan-Seared Filet Mignon recipe. Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.
Author: Sheryl Hurd-House
Author: Andrea Reusing
In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead.
Author: Jay Wetzel