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This is one of the simplest dishes I know—and also one of my favorite crowd-pleasers. Can’t beat that. The most important factor in making this cake is not to overmix the biscuit dough. For the lightest, fluffiest biscuits, mix the dough until it just comes together and then stop. There’s really not much to this cake, so be sure to use the very best berries you can find.

Back in 2003, I used to host a radio show called the Rock Copter, for Total Rock. The station was above a pub in south London. Across the road was […]

If you’ve been to Charleston, you’ve likely heard about Rodney Scott, the James Beard Award–winning chef and barbecue pitmaster. (Featured in Marcus Samuelsson’s The Rise).

The sauce in this dish is so flavorful and versatile that you can use many types of wheat noodles for a great result. For a traditional taste, use lo mein noodles, but Japanese udon and somen noodles also work well with this dish.

Grilled corn appears at roughly 100% of our summer cookouts. Most often, a simple mixture of olive oil, salt, and pepper is the perfect coating, as it allows the delicious, […]