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Nancy Duran

  • Recipe

    Sweet and Savory Mulligatawny Soup

    This classic soup is ideal for cold nights by the fire. Almost entirely composed of modern pantry essentials, it won’t mean a trek out to the market.

  • Recipe

    Apple of My Eye Cocktail

    Unlike most cocktail recipes, this one’s designed for two. However, if you’d like to mix one up for yourself when you’re flying solo, just split the ingredients in half.

  • Recipe

    Good Fortune Cocktail

    The heat of the fresh ginger in this grown-up Jack and Ginger cocktail is just the right amount of spice. For a dinner party, you can scale up and batch…

  • Product

    Book Review: From Scratch

    From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over by Michael Ruhlman (Abrams) It began with a BLT. Ten years ago, James Beard…

  • pepper steak
    Recipe

    Pepper Steak

    You’ll be wowed by the many layers of flavors in this tasty stir-fry. This quick-cooking dish is a real crowd pleaser. Serve over rice.

  • Make-Ahead Gravy
    Recipe

    Make-Ahead Gravy

    I don’t think I’m going out on a limb here when I say that gravy is the very best part of the Thanksgiving meal. But how do you make deeply…

  • Magazine

    4 Tips for Tastier Kebabs

    You don’t have to be a kid to agree that eating food on a stick is fun. Skewered meat and veggies on the grill is one of the joys of…

  • Magazine

    How to Prep Ribs for the Grill or Smoker

    Before smoking ribs, be sure to remove the thin membrane, or silverskin, that’s attached to the bone side of the rack. This tough, chewy membrane won’t break down and soften…

  • Magazine

    Technique: The Texas Crutch

    First developed at the world famous Franklin Barbecue in Austin, Texas, this technique has now become de rigeur for competitive meat-smoking enthusiasts. Although it is not without its detractors in…

  • Greek Style Smoked Lamb Ribs
    Magazine

    How to Smoke and BBQ Ribs

    Smoking ribs can seem like a daunting process. It's not. Armed with these simple rules, you too can master the art of cooking meat low and slow.

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