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Lemon and pomegranate syrup add tanginess to this Armenian soup.

A final sear directly over the heat gives the steak a burnished crust.Credit...

Smoke from chunks or chips of hardwood give the meat deep smoky flavor during the first stage of slow cooking.

Reverse-searing allows thick cuts of steak, such as tri-tip, top round and porterhouse, to cook to an even doneness and develop a charred crust.

Smoking a steak over low heat before finishing it over a hot fire ensures even cooking.

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Victor Cobb (right), the manager of a dining room in Atlanta's Trailways Bus Terminal, asks African American sit down demonstrators to leave h…

Molasses ginger cake.

Carrot salad with cumin and coriander.

Lamb shanks with apricots and chickpeas. 

Carrot salad with cumin and coriander, left, and lamb shanks with apricots and chickpeas.