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RecipeSouthern-Style Shrimp and Grits
This take on shrimp and grits keeps close to the dish’s roots but elevates it with the addition of fresh tomatoes and kale.
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RecipeCrab Toasts with Smashed Avocado and Bloody Mary Aïoli
“I really love seafood as a starter, and these crostini are great to nibble on,” says chef Luke Thomas. Rich but also light-feeling, they make a perfect small bite before…
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RecipePale Ale Pulled-Chicken Sliders
The bitter, herbaceous, hoppy flavor of pale ale adds depth to both the chicken and a quick-pickled red onion topping.
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RecipeBLT Grilled Potato Salad
If you like a BLT, you’ll love this salad, which includes all those components plus grilled potatoes and a tangy blue cheese dressing. Try it alongside a grilled steak or…
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RecipeHoney-Tabasco Pork Belly with Black-Eyed Peas and Collard Greens
A brown sugar rub and a spicy-sweet glaze give this roasted belly a deliciously caramelized flavor. It’s served over bacony slow-simmered beans and tangy braised collards for a truly delicious…
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RecipeGrilled Lobster Tails with Spicy Citrus Butter
Easy-to-make citrus butter is a delicious flavor booster for the lobster.
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RecipeSummer Corn Chowder
Once you’ve eaten your fill of fresh corn on the cob, this satisfying soup is the ideal destination for those ears of corn that keep on coming to farmstands until…
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RecipeBBQ Pork Lettuce Wraps
For a refreshing change, skip the bun and serve barbecued pork and coleslaw wrapped in a crisp lettuce leaf. If you have pulled pork on hand, you can use that…
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RecipeTangy Pulled Chicken Sandwiches with Pickled Onions, Apple, and Smoked Cheese
Inspired by Carolina-style barbecue, this sandwich gets plenty of zing from a spicy, vinegary sauce and quick-pickled red onions. Any leftover onions can be refrigerated for up to 2 weeks.
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Recipe“Napolitan” Spaghetti
When the Americans arrived in Japan after World War II, they set up headquarters in the New Grand Hotel in Yokohama. A crowd of hungry GIs had to be fed,…
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