Recipes

My dad made a mean London Broil. He started using the oven broiler but then moved it to the grill in later years. We...

Cold soup is an oxymoron. Even so, I can’t argue that the many different varieties aren’t refreshing or interesting concepts. For me, the quintessential...

I love all seafood, but I love shellfish the most. Whether it’s oysters on the half shell, king crab legs, whole Maine lobster or...

I have quite a few food memories while growing up. My mom had an extensive repartee of meals she would cook — some of...

My dad calls it taco soup. Whatever he wants to call it, I’m obligated to make it every time the family gets together. I...

I’m not sure where my mom learned to make clam chowder. She did grow up for a while in port city Hamburg, Germany. But,...

Pozole comes in many varieties: rojo, verde, blanco, chicken, pork and human… er, gross. (Yup, I did some checking.) Looks like pozole has quite...

Grilling is the special province of man. There’s something very satisfying to a man about cooking over open flame. I didn’t make the rule,...

In reading Anthony Bourdain's follow-up to Kitchen Confidential (the book that made him), Medium Raw, there is a section where he basically vents on the...

I like fried food just as much as the next person — even had a home fryer once. I got rid of it because...