I like to leave eggplant unpeeled, as the purple skins make for a pretty gratin, but since eggplant skin can get a little tough, I've included a suggestion on how…
The caramel and the lemon curd can be made ahead and refrigerated for up to 5 days. The caramel needs to be warmed to a pourable consistency before using.
For more surface and crust, butterfly the tenderloin. If you do, mix a double batch of rub so you’re sure to have enough. If you don’t have a mortar and…
This herb salad is a refreshing foil to rich cured meats and fish. I like to serve it over large plates of thinly sliced gravlax, prime beef carpaccio, fine Scottish…
A pat of this herb butter enhances grilled seafood, chicken, or steak. Try adding it to rice, pasta, and soups. For the most flavor, mash in as much of the herbs…
Herbs are like people: each has its own personality and style. Think about that when you're playing matchmaker with herbs and food. There's nothing wrong with experimenting to discover what…
Beans give substance and texture to summer dishes. In this article, Alan Tangren introduces several varieties of green and shell beans and explains how to prep and cook them.
Keeping a charcoal grill at a consistent temperature is a challenge, but you do have some control over how hot your fire is when you start to cook. Get tips…
When shopping for a good steak to grill, it helps to understand some anatomy. The first lesson is that meat is muscle, and the relative condition of the muscle determines…
A pomelo looks somewhat like a grapefruit, with plumper, drier pulp inside. If you can find pomelos, choose one the way you would a grapefruit: select one that feels heavy…