Spicy, cheesy and porky. You really can’t go wrong with stuffed jalapeno peppers for Father’s Day.
SARA MOULTON: When I started planning a Father’s Day menu for my husband and my dad, I thought it might be nice to bow to tradition by turning to the Batman and Robin of manly fare — steak and potatoes.
My approach to food is pretty simple. I firmly believe that if you can eat it, you can grill it.
Salad recipes that have fussy lists of ingredients generally irritate me. I don’t doubt that they are delicious, nor that assembling them just so with just the right blend of flavors and textures makes for a transformative salad experience. It’s simply that my life doesn’t …
More bartenders are elevating the art of the cocktail into a science. Here’s how you can do the same at home.
With the right choice of fish and proper technique, there’s nothing intimidating about grilling fish. Here’s some tips to get you started.
SARA MOULTON: I know. I know. You’ve tried turkey burgers and it was like eating wet cardboard. Hah! But you haven’t tried my turkey burgers!
Use the grill to make a shrimp salad with the taste of the Caribbean.
Searing makes — or breaks — a grilled steak.
SARA MOULTON: Here’s a tasty — and handy — way to smuggle vegetables onto the picnic menu: fresh summer rolls. This Chinese dish involves filling a rice paper wrapper with a combination of raw vegetables, herbs, cooked noodles, protein, and sometimes fruit. And frankly despite the name (they sometimes are called fresh spring rolls, too) I consider them to be delicious in any season.
A good summer cocktail must be simple to assemble, and preferably from memory. It must be sweet and refreshing, but not cloying. It should welcome ice and not suffer noticeably as the ice melts. And it must be versatile enough to go with whatever is on the dinner menu.
Want the flavors of carbonara, but as a salad for summer? We’ve got it right here!
Three simple ingredients — a marshmallow, a piece of chocolate and two graham crackers. There are so many ways to change it up and give it a different twist.
Anytime you cook light-colored food with high heat, inattention is a recipe for disaster. Here’s how to avoid that from happening.
SARA MOULTON: It doesn’t take a ton of cheese to flavor — and glue together — the fillings of a quesadilla. as long as you use full-fat cheese. I tried using 4 ounces of reduced-fat cheese, but I found the flavor to be so weak that my tasters didn’t know there was any cheese in the recipe. A second attempt using 2 ounces of full-fat sharp Cheddar was an immediate hit.