Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.
Fresh herbs, a squeeze of lemon, and a foolproof (and fun to say!) technique lend this grilled chicken its effusive Greek accent.
Parsley, sage, rosemary, and thyme…hum…actually, basil and oregano usurp sage in this lemony marinade that’s quite lovely, even if it doesn’t conform to the lyrics.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.
We have a theory for what prompted the Tyson-Holyfield incident. The real culprit? A dab of marinara, barbecue sauce, maybe even mayo.
An unexpected vinaigrette of sorts with a distinctly Asian-inspired vibe that takes its smooth, smooth heat from ginger and chile. But don’t try this on salads.
Whether you have unripe berries, overripe berries, or an abundance of the season’s most fragrant berries, say hello to your sweetly sticky solution.
Sara Foster’s barbecue rub, a cheeky mix of paprika, black pepper, salt, garlic, chili powder, and brown sugar, can be massaged into beef, pork, or chicken.
This quickie hollandaise has all the luxuriant loveliness of the classic sauce yet comes together in just five minutes. Ideal for entertaining. Or the unabashedly lazy.
This mole recipe is know as mole verde, and is bright with cumin, oregano, onion, tomatillos, garlic, jalapenos, cilantro, and epazote. If there’s mole, there’s a party.
Bluegrass Soy Sauce is a brew made the traditional Japanese way with one exception: It’s fermented in bourbon-infused oak barrel. A new southern comfort.
This incendiary Thai condiment has recently incited quite the rabid following. Here’s how to save yourself a trip to your local Asian market.
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