Adam Hickman
Cooking Light
Birmingham, AL, United States
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Past articles by Adam:
Double-Glazed Air-Fried Cinnamon Biscuit Bites
This scrumptious cross between cinnamon rolls and biscuits is easier than either and stars a simple, no-yeast dough that requires no risi... → Read More
Get Your Veg On With Cauliflower Po’boy Sandwiches
Who needs fried shrimp? These oven-fried cauliflower bites pack a plant-based crunch into the classic New Orleans sandwich. → Read More
How to Perfectly Cook a Fresh Ham for the Holidays
Cooking a raw, fresh ham requires a bit more time and effort, but the flavor reward is so worth it. Here's how to pull it off at home. → Read More
This Triple Tomato Salad With Crispy Farro Is Summer In a Dish
Our salad update is a spectacular platter of tomatoes treated in all the ways that make the most of their flavor: pickled, roasted, and left raw. It does involve a few steps, but you can fry the farro and pickle the green tomatoes a few days in advance to get ahead. → Read More
Broiled Zucchini and Radishes With Lemony Vinaigrette
A few minutes under the broiler adds a just a touch of char to the baby zucchini, and mellows the bite of the radishes. For ease of ... → Read More
3 Show-Stopping Sides You Can Make With Baby Zucchini
Zucchini is tender enough to be enjoyed raw—especially baby zucchini. Pull out your handy vegetable peeler and shave each zucchini into thin, long strips to create pretty zucchini “ribbons” as the base of the Greek salad–inspired summer side. Turn this into a warm-weather main dish with the addition of chickpeas or oil-packed chunk-light tuna. → Read More
Chicken and Garlic "Vampire" Dip Recipe
Combine first 9 ingredients in a 2- or 3-quart electric slow cooker. Cover and cook on LOW 3 hours or until cheese is melted and mixture is bubbly. Alternately, combine first 9 ingredients in a medium saucepan with 2/3 cup water and cook 1 hour, stirring occasionally. → Read More
Granny Smith Moscow Mule
Warm winter spices like cinnamon and whole allspice give this cocktail a seasonal spin. We also add green apple for a subtle tart-sweet n... → Read More
Slow-Cooked BBQ Pork Roast
Thanks to the slow cooker, fall is our new favorite season for barbecue. A pork roast, smothered in a spice rub and nestled in a ketchup-... → Read More
Shrimp Fried Cauliflower Rice
This five-ingredient main is a great way to get more seafood into your weeknight rotation. Seek out shrimp that's free of sodium tripolyp... → Read More
All-American Grilled Burger
Here’s your blueprint for a crowd-pleasing backyard barbecue burger complete with special sauce. The sauce is no secret here: Crunchy ice... → Read More
Pork Medallions with Red Wine-Cherry Sauce
Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 teaspoon thyme. → Read More
Herb-Rubbed Chicken Under a Brick
Brick-pressed chicken cooks quickly and evenly, a great boon to a barbecue host. The key is to spatchcock—or butterfly—the bird, then pre... → Read More
Yukon Gold Potato Salad
A middle ground between waxy red potatoes and starchy russets, Yukon golds are great in potato salad. They hold their shape wonderfully, ... → Read More
Smashed Double Cheeseburger Sliders
You can easily make these on the grill instead of the stovetop. Just preheat the grill to high, and set a cast-iron skillet on the grill ... → Read More
Applewood-Smoked Corn on the Cob
Prepare a charcoal or gas grill for indirect heat. If using a charcoal grill, carefully push hot coals to one side of grill, and close grill lid. Bring temperature to 275°F to 300°F. If using a gas grill, turn all burners to high, and close grill lid. Bring internal temperature to 275°F to 300°F; turn off one side of gas grill. → Read More
Fingerling Potato Salad with Mustard Vinaigrette
Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there’s more interesting textural difference in every bite. Like with any potato salad, one key to success is dressing the potatoes while they’re still hot so they fully absorb flavorings. → Read More
Smoky-Spiced Slaw
A little chipotle pepper in the dressing lends smoky heat to the dish. A touch of sugar and tangy lime juice balance the pleasant bitterness of radicchio. You can make this slaw up to a day ahead. The radicchio will soften a little as it chills, but the broccoli and cabbage stay crunchy. → Read More
Tangy Beer-Can Chicken
The can method keeps the bird moist while it grills because liquid in the can forms steam inside the cavity. Any canned beverage will work, and won’t really impart any noticeable flavor to the chicken. We like good old-fashioned yellow mustard here: Its bright, tangy flavor is a backyard-barbecue classic. → Read More
Tomato, Basil, and Corn Pizza
A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra-crispy. If you don’t hav... → Read More