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05/20/2013
This robust Asian-inspired sauce adds a balanced sweet and pungent heat as a marinade or baste for all sorts of meats and vegetables.
Issue #157
05/20/2013
Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
Issue #157
03/17/2012
Executive chef Pui Wing Hui's sweet red chile and miso sauce bathes these fried chicken wings served at the Mansion at MGM Grand in Las Vegas.
Issue #146
02/10/2012
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Issue #145
10/31/2011
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Issue #142
10/07/2010
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
06/18/2013
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Issue #130
07/21/2011
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
Issue #127
09/04/2009
This delicious marinade brings out lamb's natural sweetness.
Issue #123
08/23/2007
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Issue #105
05/18/2012
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
Issue #103
11/16/2007
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Issue #80
12/10/2007
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
Issue #39
10/16/2000
The traditional Armenian way to cook grilled lamb is on the bone. But by cutting the meat from the bone and into pieces, it marinates more thoroughly and cooks more quickly.
Issue #33
03/08/2007
The secret to these succulent ribs is to roast them first, then marinate them overnight.
Issue #32
03/08/2007
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
Issue #32
03/06/2007
The Asian-inspired marinade used to flavor this steak is both tangy and sweet, adding some welcome spice to the grill.
Issue #26
10/29/2007
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
Issue #21
07/03/2007
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.
Issue #20
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