Bobby Flay’s Go-To Fourth of July Dish Isn't What You'd Think originally appeared on Parade.

For most of us, the Fourth of July means burgers on the grill, hot dogs in buns, and maybe a slab of ribs for good measure. But if you’re Bobby Flay, America’s favorite grill master, you throw ...

Carmel’s Best New England Clam Chowder lives up to its confident name – a creamy, comforting bowlful generously populated ...

"Marinate thin strips of pork (chops) first in a mixture of soy sauce, a little sugar, and cornstarch. The cornstarch marinade is a useful trick to help keep the pork from drying out when it gets ...

Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice.

The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor.

Give salt-and-pepper pork chops a crunchy coating without the deep frying In this recipe, the pork is first dusted in cornstarch and then pan-fried.

Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice.

The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep ...

Substitutions: For center-cut, bone-in pork chops, use any type of pork chops, with an adjustment to the cooking time for thinner and boneless cuts. For strawberries, use raspberries or cherries.

A massive charcoal-grilled chop impressed two food-loving visitors who couldn’t stop raving about the flavors.

Usually when you get in bone in pork chops the bone isn’t exactly exposed so you have to French it. Simply cut around the bone right where the meat connects to it and cut around it and scrape ...