Michelle Muñoz likes a tangy and acidic fire-roasted salsa to cut through the lushness of barbecue meat she and her partner and husband, Andrew Muñoz, serve at L.A.’s Moo’s Craft Barbecue. To achieve ...

Light a grill. In a very large bowl, whisk the oregano and crushed red pepper with the 1/2 cup of olive oil and 2 tablespoons of the lime juice. In a medium bowl, toss the shrimp with a few ...

For me, the most sublime pork roast imaginable is one that is cooked for a very long time at a very low temperature until the meat is so tender that it falls apart if you look at it and exhale. First ...

Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

Preheat the oven to 300 degrees. Cut the top off the head of garlic and rub the bulb with olive oil, sprinkle with salt and pepper, wrap in foil, place on a baking sheet, and roast until soft, about ...

You’ve got to try this award-winning chicken recipe! In this video, Roscoe shows you how to make roast chicken with salsa verde and roasted lemons, a staple from chef Jonathan Waxman. The whole ...

2 cups Autumn blend Lentils (or whatever you use or find) Directions Fill large chimney with briquettes and start coal with a small amount of paper in the lower chamber. Once you have a good flame ...

Try these delightfully contrasting ingredients for an unforgettable soup. Roasting cauliflower draws out its nutty flavour, which is enhanced by baked garlic and shallots. Finely puréed and refined ...