Backyard BBQ (246)
Cocktail Party (114)
This mustard-based sauce tastes great with chicken and pork.
New York chef David Burke adds smokiness to his sauce with coffee beans.
Brining this pork loin keeps it moist throughout the long smoking process.
The rub on this classic Texas beef brisket forms a flavorful crust on its exterior.
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
The malt flavor of strong stout, such as Guinness Foreign Extra or Dragon, adds a bittersweet contrast to this rich, custardy ice cream.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
This recipe is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993).
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.