The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them,...
Author: Mark Bittman
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular...
Author: Mark Bittman
Author: Mark Bittman
After a successful Thanksgiving meal, guests invariably wonder why we don't roast turkeys more often. The following months give ample opportunity to do just that. Here is a herb-roasted holiday bird stuffed...
Author: Sam Sifton
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular...
Author: Mark Bittman
Author: Mark Bittman