Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
This lamb can be your savior on those evenings when you’ve got a bunch of strangers around the table.
Based on the Turkish fistikli kebap, this is my quick-and-easy version of the classic recipe.
It was originally a workman’s lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you to the fields.
A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.
This recipe is down and dirty and our new go-to summertime quick and easy dinner.
Cocoa powder is a key ingredient in many Mexican dishes and French game dishes.
Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."
“How fondly I remember my first try at spaghetti in clam sauce complete with mouthfuls of grit!” Lynne Rossetto Kasper
“How fondly I remember my first try at spaghetti in clam sauce complete with mouthfuls of grit!”