For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not...
Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the flavour and make it really tender. Serve with warm bread,...
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically...
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook...
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family...
Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a...
New Yorkers love their hand-helds. The folded pizza slice, the hot dog and the crusty knish have a built-in mobility that lets hungry New Yorkers eat on...
This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are...
Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone,...
Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore's "Fish Without a Doubt," doesn't have to be. It...
Why not use the slow cooker to make your Sunday lunch? Cooking low and slow ensures wonderfully tender, juicy chicken - then use the pan juices to make...
This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before...