Calamari à la plancha is squid cooked over a very hot plate--in this case, cast iron skillets. Our recipe tester, Sofia, swears that it's just like what she enjoyed in Portugal.
Crisp fried chicken and cool sweet tea. A combination of the South's two fave things in which a 24-hour marinade subtly suffuses the chicken with the summeriness of tea and lemon.
Crisp cabbage and summer herbs are drizzled with a more delicate alternative to the traditional mayo-based dressing. It tastes better AND is better for you.
Sweet, tangy, and deliciously messy. Marinate 'em, grill 'em up, stack 'em on a platter, and prepare for everyone to be astounded.
Pretty in pink takes on new meaning with these spectacular—and spectacularly surprising—recipes for the darling of spring.
Dressed in a succulently flavored marinade, these scallops are a cinch to make. In the time it takes to preheat the grill, your sweet sea marshmallows will be ready to go.
Behold, one of the most beautiful briskets you'll ever pull off your backyard barbecue. Truly. Here's how.
Just like the much-ballyhooed chocolate blackout cake from Ebinger's in Brooklyn, this one has the same pudding-like filling, the same tender chocolate crumb, and the same rich, rich, rich frosting.
Spicy. Sweet. Tangy. Irresistible. Just what we want in something that's hot off the grill and destined for dinner. Not to mention an easy way to get your greens down.
The official Spanish summer sipper. And, for those who don't care for sodden, wimpy, mushy fruit in their cocktail, we include a nifty little party trick.
A dreamy, creamy, pretty-in-pink dessert that casts everyone's favorite berry in a starring role.
Because there weren't enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke's. And a whole lotta other tempting things.