I use my grill to do all kinds of baking. I have made cakes, cobblers, pies, even soufflés! Think of the grill as an outdoor oven. When you are using indirect heat, with the lid closed, you can bake virtually anything that would cook in an oven.

Because the choke is undeveloped, once you remove the tough outer leaves from baby artichokes, you only need to simmer them for about 20 minutes and you can eat them whole—hot with olive oil or butter, or cold in a salad. Toasted walnuts or pecans make a delightful contrast of flavor and texture. ..

While really more akin to pastry than to bread, baking powder biscuits are best served hot at a meal, perhaps a special meal, where they can accompany meats or other substantial foods. You can make these by hand in a bowl, by hand on a work surface, in a mixen or in afood processor. Here, the ..

Delicious with lamb!

A whole pork shoulder makes a lovely pork pot roast, tender and melting in the mouth. You can get the well-marbled meat of the shoulder by getting the butcher to cut off the last four ribs from the loin, or you can buy a boneless Boston butt and cook it in the same way. Makes 4 (ribs from a loin) ..

lt’s the way the vegetables are framed in their cast-iron pan that makes the dish a pie, not a crust, which is completely absent. It falls into a ragout the minute it’s served, but the initial presentation is gorgeous and the dish is hearty enough that nothing else is needed on the plate. I like ..

It is best to choose salmon that is cut from the thickest part of the fish, so filets will remain more moist when cooked. If you want to remove the bones from the salmon rub your fingers over the salmon to find the line of bones. Remove each bone with your fingers, tweezers, or pliers.

This fragrant powder gives you a way to add all that good mushroom flavor to a dish without having to make a stock. You can, of course, do this with other dried mushrooms as well, but these have the most flavor.

It has been said again and again, but freshness really is the key to the flavor and texture of fish. Buy from a market where the inventory turns over every three days or even faster. The flesh should look bright and glistening. It should be firm and elastic to the touch, and it should smell like ..

The secret to a successful sautéed duck breast is to get the thick layer offat that coats it to render and turn crispy without overcooking the meat. You can always trim off the fat, but it is awfully flavorful, and your guests always have the choice of not eating it anyway. One trick to get the fat ..

Shrimp will have more flavor if sautéed in the shell, but your guests will then have to peel them while they are hot and oily. The choice is yours. Because they don’t need to be cooked over the same extremely high heat that scallops demand, any oil or cooking fat can be used.

This calls for wooden (or bamboo) skewers. If you have never used them, they really won't burn if you soak them.

It has been said again and again, but freshness really is the key to the flavor and texture of fish. Buy from a market where the inventory turns over every three days or even faster.

When is it done? Each vegetable has its own character. The right doneness for one type may be quite different than another. And personal preference plays as big a role here as it does with red meat. I like firm vegetables such as onions and fennel to be somewhere between crisp and tender. If you ..

For great flavor, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before grilling.

A scallop is a marine bivalve mollusc of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source. The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by ..

When you make this salad, add the seafood to the other ingredients at the last minute, or the enzymes in the fruits will digest the proteins and turn the seafood into mush. The best approach is to assemble all the ingredients except the seafood, and then put the seafood (still warm if you just ..

The idea of baking a soufflé and letting it fall, or at least deflate slightly before rebaking sounds oxymoronic. But in fact this method of making individual soufflés - on the small side, since they are so rich—and then rebaking them surrounded by a sauce creates a delightful first course. ..

The meat needs to be marinated for a day or two first. We like to cook the meat on the bone for extra flavor, and we add an extra carrot for sweetness.