Author: Leslie Revsin
Onions are cored then stuffed with a cheesy bacon filling. Grilling brings out the flavors in this great appetizer or side dish.
Author: Gemini26
Author: Joan Nathan
Author: Lidia Bastianich
Author: Joan Nathan
Author: Suzanne Goin
Author: Bon Appétit Test Kitchen
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Mai Pham
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it...
Author: Carla Lalli Music
Author: Alex Stratta
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
Author: Jeanne Thiel Kelley
Author: Matthew Mead
A delicious and healthy side dish for the summer when you have lots of greens to use!
Author: Rena
Author: Leah Chase
Author: Catherine McCord
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with...
Author: Bruce Aidells
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Davina Besford
Author: Robert del Grande
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy...
Author: Mollie Katzen