I’ve seen Innocent Ed in backyards and patios from coast to coast. You have probably seen him, too. Please do us all a favor and ask him to sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Tell him that once the ..

This is a soup we made up in London. It is based on something similar I saw in Paris, served with a spoonful of clotted cream. Broccoli is an amazing vegetable — so full of everything good, including compounds that can help protect against cancer, that they call it a "superfood". I ..

Traditionally, cannoli are made with strutto — snow-white pork fat that has a clean, quite neutral flavor — but you can use duck fat instead, or lard. You need a clean metal (3/4—inch diameter) tube for this —— it must he metal, as it has to go into hot oil. We serve this with Amaretto ice ..

If drama is important, the soufflé mixture should fill to the rim of the dish, and you will need to fit an aluminum foil collar also buttered and floured or dusted with cheese, around the dish to prevent the expanding and still-liquid mass from spilling over the sides. Making a soufflé collar is a ..

This is a pasta that has its roots in necessity. After the Second World War there was a big shortage of flour, so chestnut flour was used to bulk up whatever wheat flour there was available. Because it has no gluten, you need the mixture of the two flours, as you couldn't use chestnut flour ..

Five keys to prevent sticking: high heat, a clean grate, a little oil, a lot of patience and good timing.

Hot oysters in the shell make an appealing first course or hors d'oeuvre. The various elements—the creamed spinach, the hollandaise, and the oysters themselves—can be prepared ahead of time and then broiled just before serving. You can also vary the topping and the vegetable bed on which ..

Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.

Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak".

These go wonderfully with cocktails and they're fun to make on your grill when you have guests over for a BBQ.

Delicious sweet grilled steak that will have your friends and family begging for more.

The kids particularly like the Japanese tradition of slurping it straight from the bowl after picking out the seafood and noodles with the chopsticks.

Malfatti are yet another variation of filled pasta, in which you make a triangle and then fold down the tip and seal it. Because this is a very simple pasta, it relies heavily on the quality of the three ingredients — ricotta, eggplant and walnuts. So it is best to buy whole walnuts in season. If ..

When is it done? Think pink! The USDA recommends that pork is cooked to well-done [170°F], but most chefs today cook it to 150°F or 160°F, when it still has some pink in the center and all the juices haven’t been driven out. Of course, the doneness you choose is entirely up to you.

This is a sweeter sauce, but still very versatile. Stir into pulled pork for BBQ style sandwiches, use as a glaze on grilled chicken breasts or even wings. It is ideal for last minute gifting. Presented in a canning jar with a silcone basting brush or grilling tools it makes a nice hostess gift.

Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat.The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.

Skate wings are the edible portions of the skate. When cooked, the flesh separates into little fingers of meat that have a distinctive, rich, gelatinous texture accompanied by a mild flavor similar to that of scallop meat. Raw skate meat is slightly off-white, sometimes pinkish. When cooked, the ..

Spicy southwest Marinade Good on chicken.

Because the spinach goes right into the batter, these crepes are green throughout, a hit thicker than normal, and a little spongy. While you can certainly fold or roll them, I like to layer the crepes with the ricotta, then smother them with the sautéed mushrooms. You might start this supper with a ..