Grill master Elizabeth Karmel shares her secrets.
Adding beets, spinach, cheese, and even chestnut flour to potato gnocchi results in fabulous flavors and some eye-catching hues.
The chefs behind some of the best fried chicken in the country share their tips
Learn four simple ways to clean and trim artichokes.
Great recipe! I made it exactly as described for the first time and it was absolutely wonderful and a great combination with Halibut. it is also good with a meat added and then served over a bed of spinach as a salad. Lots of options!! great flavors.
These came out pretty well. I made some substitutions based on what was in my pantry (farro instead of freekeh, toasted pine nuts instead of sunflower seeds, fresh bread crumbs instead of panko), but otherwise followed the recipe closely. The burgers held together very well and were pretty flavorful. I served them with tzatziki and chopped kalamata olives, which were good accompaniments. I would make them again, maybe adding more spinach and spices.
This was delicious!! I would definitely make it again. I did marinate it for much longer than the 12 hours max that is listed in the recipe. cdwilliams is right, because it is thick it needs more marinating time. The chicken also came out super tender.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
Juicy, vine-ripened beauties shine in satisfying no-cook dishes.
When I eat out, part of the fun comes from ordering foods I don’t normally cook at home. Charred octopus is one such item. While it has always been a…
Making potato gnocchi is one of those rewarding endeavors that gets easier the more times you do it. These tips can help too. Pick the right potato. Starchy russets…
Make one oversize cookie for an easy dessert for eight
Slow cooking followed by a blast in the oven creates tender meat with an appealing crust, all without searing.
An easy tempering technique and colorful toppings bursting with flavor make these treats perfect for gift-giving.
How to turn one simple batter into four delicious dishes
This easy hybrid technique delivers tender-on-the-inside, golden-brown-on-the-outside potatoes, carrots, cauliflower, and more.
This classic French salad may not be exactly what you think it is.
These rustic tarts are simple to make yet super impressive for dessert or dinner
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Double CheckAre you sure you want to delete your notes for this recipe?