4 Servings Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat. Print Ingredients 1/2 cup white wine vinegar 2 tsp. sugar Kosher salt and freshly ground black pepper
Tired of cooking and eating the same old thing? Add new life and monster flavor to your favorite recipes with these 38 rubs, brines, and marinades. Sometimes we need to shake things up a little bit. And
Lexi Bites, Boulder Locavore, Gimme Some Oven, A Duck's Oven, Kitchen Nostalgia, Gringalicious Good news: You can eat Mexican food for every meal. Tacos, burritos and enchiladas are all viable breakfast
Mystery/Thriller The Truth and Other Lies Sascha Arango, translated by Imogen Taylor Atria, $24.99 A bestselling author tries to hide two big secrets: He doesn't actually write his famous crime novels,
4 Servings Active Time: 30 min Total Time: 40 min Lush confited garlic takes toasty, cheesy baguettes to another level. April 2015Print Ingredients 1 head garlic, cloves peeled ½ cup (1 stick) unsalted
You've got a pound of ground beef in the freezer: Now what? These six ideas for what to cook with ground beef have you covered for dinner tonight. Take a look in your freezer. You probably see something
Makes about ½ cup A mix of sweet and savory spices means this blend can be used on all kinds of dishes. Toss it with vegetables before roasting, use it as a dry rub on pork or poultry before grilling,
No summer meal is complete without one of these flavor-packed condiments. We're not above bottled ketchup and mustard. We're just saying no summer meal spread is complete without the homemade relish, chimichurri,
Crunchy, chewy, and bright noodle salads to guest star at all your summer picnics, cookouts, and beach trips. Soba, udon, vermicelli—there isn't a noodle out there that doesn't feel at home in a cold salad
Every week—often with your help—Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A brighter (and vegan) alternative to cream—for all your soups,
Seafood PaellaMarcus NilssonThis seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.Seafood
A couple of years ago a spirited debate popped up on my Facebook page about the correct approach to preparing fava beans. There was a heated exchange of opinions between the double-peelers and the non-double-peelers.
Chili Colorado is the greatest recipe of all time. You know those recipes we hold near and dear to our hearts because they are really the greatest ever of all time? Well, we’re using this series as an
The chef and "A Girl and Her Greens" author shares three simple ways to cook her beloved artichokes so you can love them, too. If you've never cooked with artichokes beyond steaming them whole and turning
"I have measured out my life with coffee spoons." 2. From "One Art" by Elizabeth Bishop: "It's evident the art of losing's not too hard to master, though it may look like (Write it!) like disaster." Suggested
Pork provides so much more joy than just bacon and barbecue. Chef Kevin Gillespie shares 6 awesome new ways to cook it. We love bacon. We love barbecue. But even we, unabashed lovers of pork product can
It's okay: Basic cooking mistakes happen. Even with mushrooms. Yes, sometimes even BA staffers make basic cooking mistakes. Like, say, something as simple as cooking mushrooms. Below, assistant web editor
Like a Woman Debra Busman's novel, "Like a Woman," follows Taylor, a teenage girl growing up on the streets of L.A. Taylor comes from poverty and knows one thing best — how to steal. When life with a union-organizer
Our readers weren't sold on the chicken livers in our Ultimate Bolognese Sauce. So we asked chef Mike Easton to explain why chicken livers are so essential to his genius recipe. We need to talk about livers.
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners. In the spirit of spring, this month we're embracing all things edible bright:
Makes 6 cups This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here. April 2015Print Ingredients Sauce 2 bay leaves 3 cloves
Don't be afraid to cook that $50 porterhouse steak—this method is fool-proof. We get it: Cooking a steak can be intimidating. Especially a $50 steak. But this technique, from H. Alexander Talbot and Aki
Watch the video and follow Mullen’s easy steps to make the most of the whole animal. Growing up on a small farm in Vermont, chef Seamus Mullen of El Colmado Butchery (among others) loved all things lamb
2015 is a year of firsts for smoker of meats Aaron Franklin: He just received his first James Beard Award nomination (for Best Chef Southwest), and his debut cookbook is about to hit America's bookshelves.