Mima LeCocq
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How-ToBake and then broil for moist chicken with a glossy finish
My recipe for Glazed Ginger-Soy Chicken has a two-step cooking method. The first stage of cooking -- baking at 400°F -- cooks the chicken thoroughly, but keeps it moist. The second…
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How-ToSweet and Savory Glazed Chicken
Baking keeps the chicken moist; a flash under the broiler turns a saucy coating into an intense glaze
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RecipeGlazed Mustard-Molasses Chicken
This chicken is delicious with potato salad tossed with bacon, capers, and a warm vinaigrette.
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RecipeGlazed Balsamic-Orange Chicken
Orzo tossed with olive oil, garlic, greens, toasted pine nuts, and a splash of balsamic vinegar works well with this dish. Malika Henderson, sous-chef at Carried Away, helped develop the…
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RecipeGlazed Ginger-Soy Chicken
I love serving this chicken with white rice tossed with toasted sesame seeds and stir-fried asparagus tips, snow peas, and a julienne of carrots.
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How-ToHow to Grill a Whole Fish
For fish with irresistibly crisp skin and succulent, smoky flesh, keep the grill clean and the fire low
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RecipeGrilled Whole Salmon with Red-Pepper Aioli
Measure your grill before trying to cook a very large fish. I find that a 7-pounder is about the biggest that will fit on my Weber at home.
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RecipeMackerel Provençal
I think mackerel is one of the most underrated fish in the United States. Its rich, full flavor makes it ideal for grilling.
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RecipeSoy-Glazed Snapper
If you can’t find snapper, choose any other moderately firm textured, delicately flavored fish, such as rockfish, sea bass, striped bass, or grouper.
