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07/09/2010
The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France.
Issue #130
06/11/2010
This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar.
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Issue #130
06/03/2010
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels.
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Issue #130
02/14/2012
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
Issue #129
08/11/2011
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
Issue #129
04/04/2010
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
Issue #129
05/23/2013
Honey and balsamic vinegar are the sweet and sour agents in this recipe; these grilled pork chops pair well with stewed sweet peppers. Continue...
Issue #128
03/05/2010
Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes.
Issue #128
11/11/2009
Involtini of ham and vegetables can be prepared in advance and heated at the last minute. They offer a great way to use up leftover pieces of thinly sliced cooked ham or prosciutto.
Issue #125
10/13/2009
This unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin.
Issue #124
09/08/2009
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Issue #123
07/01/2010
Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup.
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Issue #122
04/13/2010
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue...
Issue #122
07/13/2009
John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger.
Issue #122
07/13/2009
Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia.
Issue #122
05/27/2009
The “half shell” in this classic Texas dish is actually the scales-on skin of the fileted fish.
Issue #121
05/27/2009
This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles.
Issue #121
04/12/2009
These spiced, succulent kebabs can be formed into either cylinders or patties.
Issue #120
04/19/2012
Whether cooked over coals or under a broiler, tender halved baby artichokes have a delicate yet concentrated flavor and a crisp exterior. This quick and easy recipe was developed by Hunter Lewis.
Issue #118
02/18/2009
One of our favorite ways to use tangy marinated artichokes is for crostini.
Issue #118
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