Excerpted from Alison Cayne’s The Haven’s Kitchen Cooking School (Artisan Books). There is something elegant about a chef-made omelet, with its symmetrical folds and its melted cheese and spinach so well…
Excerpted from Karen MacNeil’s The Wine Bible, 2nd Edition. Bordeaux—the word alone fired the mind with the anticipation of greatness. No other wine region is more powerful, more commercially…
When in Paris, it’s important to hit up the wine bars and cheese shops—sure. But our first stop is always to a bakery, or a ‘boulangerie’ as its called…
Excerpted from Steven Raichlen’s Barbecue Sauces, Rubs, and Marinades. Like most tender quick-cooking meats, hamburgers taste better grilled over a high heat than barbecued (smoked low and slow). Here’s a…
Coleslaw, corn, and potato salad: the sides you’ll find at every barbecue across the country. And while we wouldn’t dare suggest getting rid of them altogether (people except their…
Excerpted from Katie Workman’s Dinner Solved!. Coleslaw mixed with this dressing is bright and refreshing, and oh-so-healthy. Finish the slaw with a sprinkling of ½ cup chopped fresh mint leaves…