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A piquant marinade makes elegant Cornish game hens a treat to grill.
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Fresh rosemary, thyme, parsley and lemon zest make this roasted chicken particularly fragrant--just be sure to allow enough time for a lengthy marinade.
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Traditional potato-leek soup gets a little kick with the addition of hot sauce for a spicy and warming side or main dish.
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Here's Chef John's version of D.C.'s ubiquitous sweet-and-sour sauce. A staple in Chinese take-out restaurants, it's great on chicken wings.
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Make the most of the brief, sweet season for tart cherries with this fresh and icy cherry sorbet that doesn't need an ice cream freezer. Dry white wine adds to the sophisticated flavor.
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This savory corn bread is made in the traditional Southern style: not too sweet and very dry. Perfect with butter and maple syrup.
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!
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Chicken sausages, apple, onion, and cabbage make this family-friendly, one-pan dinner just perfect for any easy and quick low-carb meal.
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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
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Chuck wagon hash is a dish that is made up of ground beef, onions, rice, corn, cream of mushroom soup, beef broth, seasonings and topped off with Cheddar cheese. It's an easy, inexpensive, hearty meal that will have your family begging for more.
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Warm apples with a cinnamon glaze on the top make a quick and easy snack.