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Peameal Bacon

Author: Fredéric Morin

Cuban Grilled Pork (Lechon Asado)

What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and...

Author: Lourdes Castro

Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana)

In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.

Author: Mario Batali

Chop Chop Salad

The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with...

Author: Julie Mayfield

Best Ever Barbecued Ribs

Author: Bon Appétit Test Kitchen

Slow Roasted Romano Beans

Author: Suzanne Goin

Salmon Niçoise

Author: Claire Saffitz

Grilled Asparagus

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously...

Author: Elizabeth Karmel

Ceviche de Pescado

Author: Copeland Marks

Perfect Pan Roasted Chicken Thighs

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side...

Author: Bon Appétit Test Kitchen

Citrusy Haricots Verts

It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.

Author: Lillian Chou

Iced Café de Olla

I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts...

Author: Rick Martinez

Pillsbury Biscuit Dough Fried Doughnuts

One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.

Author: Roy Choi

Roast Sirloin of Beef

Author: Fergus Henderson

Fried Potatoes with Tomato Chipotle Sauce and Aïoli

Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...

Author: Nick Curtola

Snap Pea Salad

Author: April Bloomfield

Duck Breast with Frisée Salad and Port Vinaigrette

Author: Gina Marie Miraglia Eriquez

Brazilian Fish Stew (Moqueca Capixaba)

We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and...

Pan Fried Pork Chops

An easy Pan-Fried Pork Chops recipe.

Jellied Cranberry Sauce

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags...

Red Beans and Rice

Author: Douglas Rodriguez

Spaghetti with Tuna, Tomatoes, and Olives

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Author: Julia Turshen

Bibb Lettuce Salad

Author: Thomas Keller

Easy Pad Thai

Author: Beth Moncel

Tortilla Crusted Tilapia

Author: Lisa Fain

Classic Coleslaw

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright....

Brussels Sprouts and Steak Stir Fry

The trick to a successful stir-fry? Prep everything before you cook.

Author: Bon Appétit Test Kitchen

Shrimp Pad Thai For Four

Author: Nancie McDermott

Chocolate Glaze

Author: Rick Rodgers

Fried Catfish

Author: Kahlil Arnold