Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
Author: B. Smith
Author: Ivy Manning
Author: Melissa Roberts
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!
Author: Andy Baraghani
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Author: Maria Thomann
Author: Sandi Nelson
My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.
Author: Marina Delio
Author: James Beard
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell
Author: Charlene Rollins