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15 Grilled Dishes Everyone Should Know How to Make, According to Chefs

15 Grilled Dishes Everyone Should Know How to Make, According to Chefs
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United States , La Gallega , Castillay Leóp , France General , Republic Of , Palm Beach , Robert Compagnon , Stephanie Izard , Michael Costa , Kaz Edwards , Victor Protasio , Matthew King , Los Angeles , Marios Salmatanis , Jessica Yang , Smith Wollensky , Michael Beltran , Danny Grant , Lakshay Bhardwaj , Claire Spollen , Jesus Chuy Cervantes , Abby Hocking , Brad Kilgore , Wine Victor Protasio , Grilled Oysters , Michelin Starred Le Rigmarole ,

Editor's Note: Why a Recipe Is More Than a Recipe

Editor s Note: Why a Recipe Is More Than a Recipe
Food & Wine Editors
© Provided by Food & Wine
Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
In the January issue of
Food & Wine, we published a story and recipe for Mole Verde from Norma Listman and Saqib Keval, the chefs and owners of Masala y Maíz in Mexico City. And we made a mistake. When we photographed the recipe in our studio, our team approved the use of hot sauce and limes as garnishes for visual contrast additions that are neither traditional nor suggested by the chefs. The recipe, which Listman had already culturally translated for American cooks, is of historic and cultural significance to Central Mexico and is derived from her family s traditions. We ve corrected the recipe and image online to reflect the accurate presentation that they intended. We apologize for including the garnishes. We also thank Listman and Keval for bringing it to ....

Mexico City , Distrito Federal , United States , Claire Spollen , Norma Listman , Saqib Keval , Greg Dupree , Food Styling , Chelsea Zimmer , Prop Styling , Wine Photo , Mole Verde , Central Mexico , Senior Food Editor Mary Frances Heck , Mole Monday , மெக்ஸிகோ நகரம் , திஸ்திரிதோ கூட்டாட்சியின் , ஒன்றுபட்டது மாநிலங்களில் , கிளாரி ஸ்பொல்லேன் , சாகிப் கெவல் , கிரெக் டூப்ரீ , உணவு ஸ்டைலிங் , செல்சியா ஸிம்மர் , ப்ராப் ஸ்டைலிங் , மது புகைப்படம் , மச்சம் வர்டீ ,

Good to the Last Sop: Cozy Dinners That Deliver Endless Comfort

Good to the Last Sop: Cozy Dinners That Deliver Endless Comfort
Food & Wine Editors
Replay Video
Unparalleled Dal
Roti Dal has always been my home base. It s comfort food in its simplest, no-frills, most pragmatic form, and through many sorry purchases, I ve found that no store-bought or frozen iteration can do it justice.
The popping oil of tempering spices, the kitchen exhaust on roaring high, and the shriek of the pressure cooker signaling that it s time to set the table are essential parts of the experience. Adding to its appeal is that dal is endlessly customizable. Some cook the lentils down to a creamy consistency, while others let them retain a toothsome bite. Everything from the spices used to temper to the thickness varying from slurpable soup to stick-to-your-bones stew can be tailored to the moment. It s a warming, nourishing, grounding meal, and its rejuvenating qualities multiply when eaten with family and loved ones. ....

United States , Mexico City , Distrito Federal , North Ossetia , Severnaya Osetiya Alaniya , Russian Federation , Claire Spollen , Tadka Dal , Norma Listman , Saqib Keval , Victor Protasio , Food Styling , Torie Cox , Prop Styling , Wine Photo , Antara Sinha Get , Turkish American , Oset Bab , Turkish Yogurt Soup , Curry Tells , West African , West Indies , South Asian , Eric Adjepong Get , Coconut Curried Shrimp , North Indian ,

London Broil Is the Best Way to Serve Sizzling Steak in a Flash

London Broil Is the Best Way to Serve Sizzling Steak in a Flash
Mary-Frances Heck
© Provided by Food & Wine
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Come January, it s easy to get lost in the bubbling comfort of long-braised meats and hearty stews. But on these short, cold days, I like to shake up the monotony of midwinter cooking with the drama of fire. I beat back the winter blues by cranking up my broiler to create golden brown crusts, sizzling char, and crispy bits that can t be won from roasting. Hence my love for London broil. Traditionally prepared with flank steak or top round, this classic is the perfect dish for big-impact weeknight cooking. And whether your broiler is gas or electric, the following approach leads to deliciously charred results. ....

City Of , United Kingdom , Margaret Monroe Dickey , Claire Spollen , Greg Dupree , Food Styling , Prop Styling , Wine Photo , Classic London Broil , First Side , Second Side , Steak Rest , Cajun Bayou Broiler , நகரம் ஆஃப் , ஒன்றுபட்டது கிஂக்டம் , மார்கரெட் மன்ரோ டிக்கி , கிளாரி ஸ்பொல்லேன் , கிரெக் டூப்ரீ , உணவு ஸ்டைலிங் , ப்ராப் ஸ்டைலிங் , மது புகைப்படம் , செந்தரம் லண்டன் புரோல் , முதல் பக்க , இரண்டாவது பக்க , ஸ்டீக் ஓய்வு , கஜூன் பையோடு பிராய்லர் ,

This Pasta Is an Artichoke-Dip Lover's Dream Come True

This Pasta Is an Artichoke-Dip Lover s Dream Come True
Ann Taylor Pittman
© Provided by Food & Wine
Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
I was late to the party when it came to discovering spinach-artichoke dip. I had it for the first time in high school and immediately fell for it hard. It combined so many things I loved: creamy cheese, garlicky goodness, wilted greens, and nutty-tasting artichokes.It became my go-to contribution for potluck college gatherings, when I d hope and pray for leftovers to use as an omelet filling or pasta sauce the next day. But I quickly realized how much other people love this dip, too, as it was almost always completely devoured well before the keg started floating. ....

Claire Spollen , Greg Dupree , Food Styling , Chelsea Zimmer , Prop Styling , Wine Photo , Kale Artichoke Stuffed , கிளாரி ஸ்பொல்லேன் , கிரெக் டூப்ரீ , உணவு ஸ்டைலிங் , செல்சியா ஸிம்மர் , ப்ராப் ஸ்டைலிங் , மது புகைப்படம் , காலே கூனைப்பூ அடைத்த ,