4 Servings Active Time: 15 min Total Time: 12 min “When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to my
Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals. Today: With a properly stocked you
Bon Appetit's Editor in Chief Adam Rapoport is sharing recipes and tips from his latest, The Grilling Book, all week long. We'll be rolling out his ideal Memorial Day feast -- one dish each day -- from
4 Servings Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma. June 2013Print Ingredients
4 Servings September 2011Print Ingredients Shrimp and Vegetables 1/2 cup shelled fresh fava beans (from about 1/2 pound pods) or frozen fava beans, thawed Kosher salt 1/2 cup shelled fresh peas (from 1/2
The cure for the common skewer: brined chicken is wrapped in bacon, threaded on skewers with pineapple, grilled, and finished with a brush of teriyaki for a sweet, salty, fruity, smoky, and meaty treat.
Servings June 2011Print Ingredients 2 tablespoons butter 6 tablespoons Sriracha 3 cloves minced garlic 1 pound head-on shrimp 1 tablespoon lemon zest 2 tablespoons minced fresh mint 2 tablespoons minced
8 Servings Active Time: 6 min January 2011Print Ingredients marinade 1 1/4 cups (packed) dark brown sugar 18 garlic cloves, peeled, pressed 1 cup mild-flavored (light) molasses 3/4 cup tamari soy sauce