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06/28/2011
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Issue #135
11/09/2011
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
07/08/2011
Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa.
Issue #139
04/26/2010
Carne asada, a staple of Mexican cooking, is seasoned and grilled beef. This recipe calls for thinly slicing juicy flatiron steak, as opposed to the more typical skirt steak, and grilling it quickly, making this an excellent warm-weather weeknight meal. Serve with warm tortillas, if you like.
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Source: Over the Hill and on a Roll
07/15/2012
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
12/17/2010
In his cookbook Salted, Mark Bitterman writes of this recipe: "Your first bite will expand the boundaries of sensation separating your mouth from the rest of your body, and you'll be feeling spiciness in the warmth of your hands and smokiness in the tingling of your toes."
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05/29/2012
These sweet and spicy fish tacos, filled with grilled snapper, pair perfectly with Ommegang Witte, a crisp and refreshing Belgian-style wheat ale.
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