By Ina Garten The difference between a porterhouse and a T-bone steak is that the porterhouse has a larger “filet”…
By Asma Khan SERVES 4 This is a perfect dish if you need to cook a satisfying meal in under…
This article originally appeared in the Winter 2021/2022 print issue of Quench Magazine. How do you apply classic culinary techniques…
by Rodney Scott and Lolis Eric Elie, Clarkson Potter,New York, 2001, 225 pages, $29.99 USD/$39.99 CDN. This report originally appeared…
By Shahir Massoud My friend Shai introduced me to this incredible idea: rubbing beef with equal parts coffee and coriander,…
In the heart of barbecue season, it is hard to argue that one thing is better than another when it…
It’s summer, and the barbecue is out on the back deck, drinks are in the cooler and the patio furniture…