2. Spread the potatoes, tomatoes, artichokes, shallots, and garlic in the dish. Sprinkle with the olive oil and a generous ...

His father’s recipes formed the base of the menu at Mighty Quinn’s and now of Mangum’s new book, “Barbecue: Smoked & Grilled ...

Middle school teacher Dr. Jenn Owen published the first North Star Knights Multicultural Cuisine Cookbook to share student ...

Bethany Dobson spends an hour on Sunday making her breakfasts, lunches, dinners, and snacks for the week. She shared a minute-by-minute breakdown of how.

“My hope is that the meal plans and recipes in this book will make your life a little ... Here’s Goodwin’s chicken drumstick tray bake to cook at home. Her meal plan suggests serving with ...

Despite all the variations on grilled red meat in the book, he said one of his favorite recipes is gai yang, whole grilled chicken from northeastern Thailand. Marinated for 12 hours with a puree ...

Have some pickle lemonade on hand to wash it all down, some ranch water, perhaps a Greenport Shuffle or two. You don’t want ...

The first time Jill Damatac made adobo, when she was 26, she boiled the meat for two and a half hours, until it was purged of ...

When Hugh Mangum was growing up in Los Angeles, his Texan father showed off his barbecue skills in their backyard nearly every weekend. It became a ritual for the family to patiently tend to the fire.

For a version using a whole chicken, see my new book, Open Kitchen. For either version, serve with crusty bread or with plenty of Israeli couscous to sop up all the delicious sauce.