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  • Charcoal-Grilled Hamburgers

    Burgers often come off the grill tough, dry, and bulging in the middle. To our surprise, making a shallow depression in the center of the patty was the first step toward a great burger.

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  • Gas-Grilled Hamburgers

    Burgers often come off the grill tough, dry, and bulging in the middle. To our surprise, making a shallow depression in the center of the patty was the first step toward a great burger.

    View this recipe
  • Grilled Hamburgers with Garlic, Chipotles, and Scallions

    Burgers often come off the grill tough, dry, and bulging in the middle. To our surprise, making a shallow depression in the center of the patty was the first step toward a great burger.

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  • Grilled Hamburgers with Porcini Mushrooms and Thyme

    Burgers often come off the grill tough, dry, and bulging in the middle. To our surprise, making a shallow depression in the center of the patty was the first step toward a great burger.

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  • Grilled Hamburgers with Cognac, Mustard, and Chives

    Burgers often come off the grill tough, dry, and bulging in the middle. To our surprise, making a shallow depression in the center of the patty was the first step toward a great burger.

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  • Grilled Peppers with Sherry Vinegar, Green Olives, and Capers

    A medium-hot fire and some light dressings turn varied mixes of onions, peppers, zucchini, and eggplant into simple summer salads.

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  • Grilled Onion and Tomato Salad

    The sweetness of grilled onions is an excellent foil for the acidity of the tomatoes.

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  • Grilled Eggplant Salad with Thai Flavors

    A medium-hot fire and some light dressings turn varied mixes of onions, peppers, zucchini, and eggplant into simple summer salads.

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  • Charcoal Grill-Roasted Whole Chicken

    Rub the bird with spices and flip it just once for crisp, bronzed skin and flavorful, moist meat. (And then try cooking it on a beer can.)

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  • Gas Grill-Roasted Whole Chicken

    Rub the bird with spices and flip it just once for crisp, bronzed skin and flavorful, moist meat. (And then try cooking it on a beer can.)

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  • Grill-Roasted Whole Chicken with Barbecue Sauce

    Rub the bird with spices and flip it just once for crisp, bronzed skin and flavorful, moist meat. (And then try cooking it on a beer can.)

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  • Fragrant Dry Spice Rub

    Rub a chicken with this dry spice rub and flip it just once for crisp, bronzed skin and flavorful, moist meat. (And then try cooking it on a beer can.)

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  • Citrus-Cilantro Wet Spice Rub

    Rub the bird with spices and flip it just once for crisp, bronzed skin and flavorful, moist meat. (And then try cooking it on a beer can.)

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  • Simple Sweet and Tangy Barbecue Sauce

    How can you make a quick, all-purpose barbecue sauce from pantry ingredients without sacrificing either complex flavor or that smooth, thick texture?

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  • Boiled Rice for Rice Salad

    For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

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  • Curried Rice Salad with Cauliflower, Mango, and Cashews

    For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

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  • Rice Salad with Oranges, Olives, and Almonds

    For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

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  • Rice Salad with Pineapple, Jicama, and Pumpkin Seeds

    For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

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  • Rice Salad with Cherry Tomatoes, Parmesan, Peas, and Ham

    For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

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  • Stuffed Zucchini With Tomatoes and Jack Cheese

    Preroasting readies the squash for hearty fillings and a fast finish.

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  • Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles

    Preroasting readies the squash for hearty fillings and a fast finish.

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  • Stuffed Zucchini with Curried Lamb, Mango, and Currants

    Preroasting readies the squash for hearty fillings and a fast finish.

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  • Creamy Corn Pudding

    Precooked corn and a brief reduction of heavy cream result in a pudding that is creamy, not watery.

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  • The Best Fresh Margaritas

    Put away that blender. For the ultimate margarita, mix premium tequila with fresh juice and zest, and shake it yourself.

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  • Fresh Pineapple Margaritas

    Put away that blender. For the ultimate margarita, mix premium tequila with fresh juice and zest, and shake it yourself.

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  • Fresh Raspberry Margaritas

    Put away that blender. For the ultimate margarita, mix premium tequila with fresh juice and zest, and shake it yourself.

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  • Classic Panna Cotta

    What makes this simple chilled Italian cream great? Balanced proportions, sound technique, and a light hand with the gelatin.

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  • Lattice-Top Fresh Peach Pie

    We went in search of a pie with a filling that was juicy but not soupy, a well-browned bottom crust, and an easy-to-make lattice top.

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2000

July/August

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