The fish market was just down the street from the house we rented. When we wandered in there one day and discovered that they had a whole ice chest full of just-caught-this-morning lobster, we knew exactly what/who we were having for dinner.

On vacation, fish market was just down the street from the house we rented. When we wandered in there one day and discovered that they had a whole ice chest full of just-caught-this-morning lobster, we knew exactly what/who we were having for dinner.

When everything is so cold and dark, sometimes you crave something fresh and green.

This is a heartier version of the Chicken & Veggies dish that I make a lot in the summer. I started trying these monster roasting chickens from Perdue about a month ago, and am sold on them as a great way to make a lot of meals with little effort

This is my second attempt at beef short ribs. The last batch was tasty, but not as falling-apart tender as I would have liked. This time I wanted the smoky flavor, but I wanted to move more in the direction of classic Italian braised short ribs.

Prime rib has become a New Year's Eve tradition at our house. So much so that I started craving it a good two weeks ago. While researching recipes, I ran across Michael Ruhlman's grill/roast method.

Remember Sunday dinners? Everybody gathered around the table over a big ol' hunk of meat with mashed potatoes, gravy, and pie for dessert. A meal so good it often required a nap and almost made it worth having to get up and go to church first.

Well, there's no restructured meat product, ammonium sulfate, polysorbate 80, or azodicarbonamide here. Just some fine smoked rib meat.

Every so often you just need to break a recipe down to the basics. I make some fine ribs (if I do say so myself), but I think I'm starting to get mired down in all the bells and whistles.

This is my take on old-timey country bacon that's made from the meatier pork shoulder roast (aka pork butt). It's like a cross between country ham and traditional bacon - smoky, salty, and just a little sweet.

Tuna Nicoise is a traditional French composed salad usually served as an appetizer or a light dinner. I wanted something a little heartier that would benefit from some time on the grill, so I bumped up the amount of meat and potatoes and substituted

I took my first sip - wow - summer in a glass! It was a real margarita alright, but with a bright, fresh, green taste and smooth finish.

When we ordered our pig we got some truly tasty ground pork and I wanted to show it off with this rough adaptation of Adam Perry Lang's Asian Pork Meatball Skewers from his book Serious Barbecue.

I've been wanting to cook ribs, but the weather has been so cool and stormy that it's been tough to find the time to get them done without getting drenched or blown off the deck.

Nothing says spring like morel mushrooms. These wild 'shrooms have a short growing season and it takes a sharp eye to spot them in the woods, but their wonderful nutty/meaty/smoky flavor makes them worth the hunt.

These are the real deal. As I've warned many a guest, these are not some fruity, blended Don Pablo's abomination. No, these are authentic, tasty, tart, and potent pot-you-like-a-houseplant margaritas.

When is a steak not a steak? When it's a beefy tri-tip roast. This cut from the bottom of the sirloin really lends itself to simple seasoning and quick cooking. I tend to treat it just like a big, thick steak and grill it pretty hot and fast.

This is a very tasty and accessible dish. You get all the goodness of chicken cooked in butter and cream, all the wonderful spices, but without all of the heat that scares a lot of folks away from Indian cooking.

I remember this chicken from when I was a kid - buttery richness of the thighs (my favorite piece) set off by the tang of the lemon and the bite of the pepper.

It was warm enough over the weekend that we could finally sit out on our deck. To celebrate, I made up these Mediterranean-ish kabobs. Marinating the meat overnight not only added a ton of flavor, but helped to keep it moist and tender.

I remember this chicken from when I was a kid - buttery richness of the thighs (my favorite piece) set off by the tang of the lemon and the bite of the pepper.

Now I hear that Zac has a cookbook called Southern Ground coming out and I just had to give his chili recipe a try. This is my version.

I think this hearty Mexican stew is one of the best ways to use up leftover turkey. We've had a nasty cold streak here, and this dish packs enough heat and spice to warm you right up.

This is that crispy, juicy, smoky, tangy chicken that I dream about.

While I'll often follow a recipe exactly the first time I make it, after that I try to cook more by feel - "guesstimating" quantities by eyeballing them rather than whipping out the measuring spoons.

Four meats, six pounds of tomatoes, and five hours of time well spent results in an incredibly rich and meaty sauce ready to top pasta, followed by a second course of excellent grilled and sauce-simmered meatballs, sausages, and braciole. More

This is one of the easiest, least messy, fastest ways to cook salmon. Once you have it marinated, it's a matter of minutes in the toaster oven or broiler before it's ready to eat. More

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The secret to our Chicken Tikka Masala is a salty yogurt-based mariade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. More

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Whether it's infusing your own vodka or crafting the ideal elderflower cordial, you can tap into your creativity to make better cocktail components, made with all-natural ingredients, for cheaper than you'd buy at a liquor store. More

Notes: This recipe can be cut in half. Chicken may be poached 2 days in advance. To store, place chicken and 3 cups strained broth in airtight container and refrigerate. Rice may be prepared up to 2 days in advance.... More

This mixture of herbs and vegetables may or may not qualify as a true sauce, but its power to bring a strong freshness to anything it touches makes it irresistible. More

Crossing a cultural divide, hoisin brings the dominant Asian flavor to this sauce that still retains the American standard of a sweet and tangy tomato base. More

Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin. More

For The Unofficial Mad Men Cookbook authors Judy Gelman and Peter Zheutlin have included a Lutèce classic, Gambas au Beurre d'Escargot, jumbo prawns gratinéed with a green garlicky butter spiked with licoricey Pernod. One might think that there are snails trying to sneak into this recipe, but it's just big sweet prawns cooked in the same butter that escargot are traditionally sizzled in. More

If you've ordered takeout from a Chinese restaurant in your life, you've probably either seen or tasted Kung Pao chicken. And I'll admit that it's a dish I've loved and still enjoy. But the Westernized version is missing the key ingredient that is the star of the authentic Sichuan version, known more commonly as Gong Bao chicken: Sichuan peppercorns. It's their unique, mouth-numbing effect that gives the dish its spicy, warming quality. More

This thick, creamy tarragon and basil dip and dressing is giving a green buttery oomph with blended avocado. Great for salads, but even better for crudités and shrimp cocktail. More

This homemade recipe for Chinese-style duck sauce expands the flavor exponentially compared to the sea of sugar found in those take-out packets. More

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Each day we bring you a Dinner Tonight recipe for suppertime inspiration. Many are quick and easy to whip up with everyday cupboard items. Soups, salads, pasta, meatballs, and plenty more—these were our 10 most popular dinner recipes this year. More

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The technique for this dish comes from Nigel Slater's superb Real Fast Food: You mix together fragrant spices like cumin and coriander along with some minced garlic into room temperature butter, and paint it all over the chicken. As it melts off the chicken and crisps the skin, it collects in the dish and continues to cook until it becomes nutty brown. At the same time, all the spices are toasted in the bubbling fat, so you end up with golden, juicy chicken and some phenomenal curry-esque brown butter to spoon over everything. More

The technique for this dish comes from Nigel Slater's superb Real Fast Food: You mix together fragrant spices like cumin and coriander along with some minced garlic into room temperature butter, and paint it all over the chicken. As it melts off the chicken and crisps the skin, it collects in the dish and continues to cook until it becomes nutty brown. At the same time, all the spices are toasted in the bubbling fat, so you end up with golden, juicy chicken and some phenomenal curry-esque brown butter to spoon over everything. More

This drinking chocolate is rich and intense—serve it in a tiny espresso cup to avoid overdose. More

This conserve incorporates the best flavors of fruitcake—dried apricots, figs, and raisins; sweet cherries; and a bit of booze. Walnuts add texture and crunch. Try it slathered over scones or dolloped over pancakes. More

Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap. More

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Does anyone else feel like porchetta—the Italian roast of slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin—is appearing everywhere these days? Not that I'm complaining. As far as I'm concerned, the more slow-cooked pork in my life, the better. Indeed, my goal is to get a porchetta on every table in America this year (and perhaps some beyond our borders as well). I'm counting on you all to help me achieve my vision of a United States of Porkdom. More

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Swapping lemons for more traditional oranges in this marmalade results in a spread that is exceptionally tart, zippy, and bursting with citrus flavor. Fresh and crystallized ginger add extra spice and zing. More

A cold-weather wonder of tender sliced brisket braised in a gravy of sweet garlic and onions, Cognac, red wine, and three mustards. Heavy and comforting, but still bright and zingy. More

Created by Campbell's in 1955, the original recipe uses canned green beans and canned cream of mushroom soup. While de-glutening the recipe, I replaced the canned soup with an easy-to-make white sauce and chopped mushrooms. More