Bright and fresh from the citrus, this shellfish dinner is fast enough for a weeknight meal and pretty enough for entertaining, especially when served on a platter with lemon and orange wedges.
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Robyn Stone’s Georgia Peach Crisp
If you are looking for a dessert that will garner umms, ahhhs, and more yums than you can imagine, this peach crisp is your ticket! Robyn Stone’s recipe calls for less butter and sugar than traditional recipes, leaving you with the heady taste of peaches instead of sugar. If peaches are not in season, you can substitute another in-season fruit such as apples, pears, blueberries, or blackberries.
Mile-High Meringue For Lulu Belle’s Lemon Meringue Pie
Meringue is really one of the easiest things in the world to make if you just know a few tricks when preparing. Robyn Stone’s mile-high version makes for a showstopper of a pie.
Steven Raichlen’s Kansas City Sweet and Smoky Rub
This Kansas City rub is the most ecumenical of barbecue seasonings. Sweet rather than salty, flavorful rather than fiery, it contains mustard in the style of a Memphis rub and chili powder in the style of Texas.
Steven Raichlen’s Barbecue Burger
Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. Steven Raichlen calls it The Barbecue Burger; you might call it smoky nirvana.
Steven Raichlen’s Righteous Ribs
Eating these ribs can be almost a religious experience, especially when coupled with Sweet-and-Smoky Barbecue Sauce.
