I love stuffing things. Because of the multi-step process, my forays tend to be limited mostly to Thanksgiving turkeys and New Year’s Day pork roasts. But when it comes to squid, there’s virtually no mess or time involved to fill the empty sacs. Try this simple recipe the next time you feel like playing with…
The unusual combination of sweet peaches and crispy bacon sounded delicious to me. But then I saw the poor ratings for the recipe Linton Hopkins contributed to Food & Wine. With a few tweaks to omit the dressing, and the addition of some sweet peppers and cheese, my version got rave reviews. This dish tastes…
You almost have to sell a kidney to buy a good steak these days. An aged cut of prime beef costs around $30/lb. At that price, someone else better be doing the cooking. For many home chefs, an alternative is to marinate and thinly slice tougher cuts, like the flank or London Broil, which work…
Nicely charred, juices dripping from every bite, cheese oozing down the side, and a smoky taste. The simple act of grilling a homemade burger can be as pleasurable as any fine-dining experience. This is not the burnt, dried-out patty you may remember from backyard BBQs, flames shooting up from the grill. Now every celebrity chef is hawking…
Nothing says American like the image of a whole bird, beheaded and de-feathered atop a can of Budweiser. Combining an alcoholic beverage readily on hand and the inexpensive ingredient of chicken, the new-classic recipe for Beer Can Chicken is as simple as it is delicious. And it’s versatile too. When I told my German colleagues…
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