Serves 8
Recipe Themes
These sweet-and-spicy glazed pork burgers are just as easy to make as plain beef burgers, but so much more flavorful....
Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...
This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Sli...
Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here,...
This easy, deliciously nutty salad features a vinaigrette made from toasted benne (a.k.a. sesame) seeds. Slideshow: ...
This spicy one-pot take on the New Orleans classic, dirty rice, makes a hearty main dish or an excellent accompanimen...
New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...
No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch’s smoky, tangy butter. S...
David Kinch's version of escabèche (marinated cooked seafood) combines sweet crab and crisp vegetables in a spic...
New Orleans-style “barbecue” shrimp is made with Creole seasoning, Worcestershire sauce, beer and butter, but David K...
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