Author George Motz knows a thing or two about burgers.
Take your cookout to the next level by smoking meats for an added layer of flavor.
It’s almost an understatement to say Master of the Grill is comprehensive on the subject of grilling.
From egg-in-a-nest with paprika and zaatar to oeufs en gelée, Egg: Recipes is full of inspiration for the novice and professional cook.
Move over bacon – or at least make room for more mouthwatering charcuterie.
Braising meat in beer is no secret method, but what about IPA-soaked watermelon skewers? Peach salsa and beer-battered avocado crostinis? Miso-stout-salmon spring rolls? Craft-beer expert Jacquelyn Dodd, also known as “The Beeroness,” uses beer in all 100 recipes in her latest, The Craft Bee…
Complete with Pinterest-ready DIY packaging.
Combat chilly fall and winter weather with warming homemade Irish cream or Meyer lemon-lavender-mint tea.
The plate can be heated on the grill or chilled in the freezer for a striking presentation and cooking vessel, hot or cold.
For more than 20 years, Amy Chaplin has worked as a vegetarian chef in restaurants across the globe.
Of course we didn’t all grow up in on the East Coast, spend summers in Maine gathering crabs and shells on the beach or sail the waters of Cape Cod and Nantucket, but lucky for us, author Sarah Leah Chase did.
Grilling meatballs evenly without squishing them into small patty shapes can be a challenge.
Spiralized vegetables and fruits have been one of 2015’s trendiest options for home cooks.
Go behind the scenes with seventh-generation farmer Forrest Pritchard.
Author Morgan Morano owns a lauded New Hampshire scoop shop, Morano Gelato.
Chris Chamberlain discovers that regional techniques aren't necessarily better, just different.
The book's recipes represent some of the best names in the culinary world, past and present.
Author Christina Lane's mission was to pare down the beloved dessert recipes she grew up baking to suit her single-person household.
"Classic Eateries of the Arkansas Delta" explores the richness of the Delta’s food traditions through its most classic restaurants, roadhouses, donut shops and pit stops.