Author: Tina Miller
Author: Michael Ruhlman
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and briny.
Author: Mark Bittman
Author: Susan Herrmann Loomis
Author: Jean Anderson
Author: St. John Frizell
Author: Virginia Burke
Author: Mauro Mafrici
Author: Tracy McGillis
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.
Author: Diane Rossen Worthington
Author: Lidia Bastianich
Author: James Beard
Author: Paul Grimes
The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however,...
Author: Cassy Vires
Porcini Fondue with Ham and Ciabatta
Author: Ruth Cousineau
Author: Paul Grimes
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
Author: Nancy Oakes
Author: James Beard