If you like, substitute rib-eye tenderloin for the less-expensive sirloin. The skewers can be assembled in the morning and left to marinate all day in the refrigerator. more »

Stirring the granita frequently as it freezes gives it a granular texture. more »

Choose perfectly ripe pears for this recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou more »

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A classic sandwich-savory ham and cheese-gets a lift with the addition of sweet, crunchy Fuji apple slices. more »

An airy topping of whipped cream contrasts with the pudding's dense, velvety texture. more »

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This homey dessert is irresistible served warm. more »

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Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead. more »

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When the familiar hamburger of ground chuck holds a surprise inside, it's much more fun, and takes on a remarkably different personality. more »