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  • Classic Red Table Salsa

    These highly flavored "little dishes" add intense flavor with minimal effort.

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  • Chocolate Mousse

    The proper ratio of ingredients ensures a smooth, creamy texture and a deep but balanced chocolate flavor.

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  • Classic French Fries

    Bathe the raw potatoes in ice water, spike the oil with bacon grease if you like, always fry twice, and use a brown grocery bag for draining.

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  • Grilled Italian Vegetables with Thyme and Garlic

    To avoid precooking, slice the vegetables just right and use the correct cooking temperature.

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  • Grilled Portobello Mushrooms, Red Pepper, and Garlic Croutons

    This grilled bread salad can be served as a side dish or even better as a first course for an outdoor grilled meal.

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  • Scallop Ceviche

    For quick, clean-tasting ceviche, lightly "cook" thin-sliced scallops for 30 minutes in lemon, lime, or a combination of citrus juices.

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  • Scallop Ceviche with Sweet Pepper Confetti

    For quick, clean-tasting ceviche, lightly "cook" thin-sliced scallops for 30 minutes in lemon, lime, or a combination of citrus juices.

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  • Soy-Ginger Scallop Ceviche

    For quick, clean-tasting ceviche, lightly "cook" thin-sliced scallops for 30 minutes in lemon, lime, or a combination of citrus juices.

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  • Avocado-Corn Salsa

    These highly flavored "little dishes" add intense flavor with minimal effort.

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  • Simple Peach Salsa

    Mushy and bland or just plain weird, most fruit salsas miss the mark. So how do you make a simple one with clear, refreshing flavor?

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  • Black Bean-Mango Salsa

    These highly flavored "little dishes" add intense flavor with minimal effort.

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  • Grilled Jalapeno Salsa

    These highly flavored "little dishes" add intense flavor with minimal effort.

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  • Mahogany Grilled Chicken Thighs or Legs

    The secrets to grilling dark meat are a quick brine and a two-level fire.

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  • Mahogany Grilled Chicken Thighs or Legs with Sweet-and-Sour Curry Spice Rub

    The secrets to grilling dark meat are a quick brine and a two-level fire.

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  • Mahogany Grilled Chicken Thighs or Legs with Chili Spice Paste with Citrus and Cilantro

    The secrets to grilling dark meat are a quick brine and a two-level fire.

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  • Mahogany Grilled Chicken Thighs or Legs with Asian Spice Paste

    The secrets to grilling dark meat are a quick brine and a two-level fire.

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  • Mahogany Grilled Chicken Thighs or Legs with Mediterranean Spice Paste

    The secrets to grilling dark meat are a quick brine and a two-level fire.

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  • Basil Pesto

    To balance the flavors, bruise the basil and toast the garlic.

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  • Mixed Green Salad with Classic French Dressing

    A high ratio of oil to vinegar softens the harshness of supermarket vinegars and creates a foolproof emulsion in just seconds.

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  • Vinaigrette with Mediterranean Flavors

    A high ratio of oil to vinegar softens the harshness of supermarket vinegars and creates a foolproof emulsion in just seconds.

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  • Fruit Cobbler with Batter Topping

    Four cobbler toppings and a choice of fruit give cooks freedom of choice based on fruit, time, and ingredients on hand.

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1996

July/August

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