Steven Raichlen’s perfect ribs, fragrant with spice and smoke and tender enough to pull apart with your fingers.
Super Summer Salad
Make a trip to the farmers’ market for the freshest tomatoes, then toss together this salad.
Turkey and Broccoli Casserole
Add broccoli, rice and cheese to leftover turkey for a great after-the-holiday dinner.
Grilled Shrimp on a Stick
A succulent, pineapple-marinated shrimp, grilled to perfection, and served on a skewer
Sugar Snap Peas with Mesclun Greens
A terrific, veggie-packed side dish made with pine nuts and shallots.
Cook the pasta according to the package instructions, drain, and rinse. Set aside. Preheat the oven to 350 degrees. In a medium-size mixing bowl, combine…
Peppermint Stick Cookies
Preheat oven to 350F. Place a sheet of parchment on a cookie sheet. Blend butter and 6 tablespoons sugar. Mix in egg yolk and vanilla….
Quick Apple Dumpling
Preheat oven to 350F. Grease an 8-inch-square baking dish. Peel and core apples. Cut each apple into fourths. Unroll and separate crescent roll dough. Wrap…
Bell Peppers with Peanuts and Water Chestnuts
Combine soy sauce and hoisin sauce in a small bowl. Heat peanut oil in a large skillet over high heat. Add peppers and cook until…