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  • How-To

    Grilling Big

    You don't need an oven to cook these large roasts—just head for the barbecue

  • Recipe

    Bourbon-Orange-Glazed Ham

    Make this glazed ham the star of your crowd-friendly buffet. It's delicious warm or at room temperature and it makes great sandwiches, too. To give your guests that option, serve…

  • Recipe

    Broccoli with Spicy Gremolata

    Traditional gremolata (garlic, parsley, and lemon zest) is given a spicy twist with the addition of crushed red pepper flakes.

  • Recipe

    Roasted Fingerling Potatoes

    If you have trouble finding fingerling potatoes, you can substitute baby red-skin potatoes; just cut any large ones in half.

  • Recipe

    Herb-Buttermilk-Marinated Salmon with Cucumber Salad

    The salmon is delicious either warm or at room temperature.

  • How-To

    How to handle a big squash

    So, you’ve decided to make the Roasted Hubbard Squash Soup with Hazelnuts & Chives, and you’re wondering, “How exactly do I crack into this enormous squash?” Here’s how, according to…

  • Article

    Trick of the trade: Quick-pick parsley

    There’s a certain Zen-like state that can be reached while performing menial tasks like washing dishes or picking parsley leaves off their stems. But for a recipe that calls for…

  • Recipe

    Jalapeño-Lime Salsa

    Because the piquancy of fresh jalapeños can vary, I like to add some jarred pickled jalapeños for a little more oomph and a tanginess that goes well with the pork.

  • Recipe

    Spice-Rubbed Pork Loin with Jalapeño-Lime Salsa

    This pork gets a double dose of flavor: First, it’s rubbed with spices, sugar, chipotle powder, and garlic. Then after cooking, the pork is served with a tangy jalapeño–lime salsa.…

  • Recipe

    Pepper-Crusted Grill-Roasted Beef with Rosemary Chimichurri

    By searing over high heat and then moving to a cool zone to roast, the meat picks up an extra layer of smoky flavor it wouldn't get in the oven.…

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