Author: Pat Carloss
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,...
Author: Nancy Harmon Jenkins
Author: Josefina Howard
Author: Jennifer Iserloh
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Emeril Lagasse
Author: Diane Rossen Worthington
This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it...
Author: Lora Zarubin
Author: Chris Schlesinger
Author: Yotam Ottolenghi
Author: Dorothy Lee
Author: Maria Helm Sinskey
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how...
Author: Cheryl Jamison
Author: Lesley Porcelli
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel...
Author: Diane Morgan
Author: Susanna Hoffman
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Melissa Roberts
Author: James Beard
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use...
Author: Bruce Aidells
Author: Sheila Lukins