This classic New Orleans party drink is traditionally made with rum and passion fruit syrup and served in glasses shaped like hurricane lamps. James Matusky, the bar manager at West Hollywood's O-Bar, designed by Thomas Schoos, offers his interpretation: more »

Reidt's Santa Barbara, California, apartment has great views of the surrounding avocado fields, but no kitchen. 'No oven. No microwave. My only cooking equipment is a gas grill,' he says, 'so I have to get creative.' Sturdy hearts of romaine become marvel more »

Here's a perfect all-in-one meal--the chicken, rice, and vegetables simmer together, enhancing each other and giving the cook a break. more »

Braciole is the Italian name for beef rolls stuffed with cheese and herbs, then sauteed and simmered, or grilled. more »

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Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp. more »

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The State of French Cuisine more »

Grub co-author Bryant Terry eats these tangy, garlicky shrimp piled high on crispy toasts, but sometimes he sandwiches them inside a quesadilla oozing with shredded Jack cheese. He recommends buying wild-caught or sustainably raised shrimp from the United more »

THE GOOD NEWS: This recipe features good fat (olive oil), good carbs (dried beans) and good protein (cheese). more »

Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft. more »

This terrific, Italian-inspired meat-and-potato dish is on the menu at Terra. One night, Carl decided to make it at home. 'He got so excited that he called the restaurant on a busy night in the middle of service, and he wouldn't get off the phone until he more »

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