Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de...
Author: Tejal Rao
Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying technique, and then expand your fried chicken repertoire....
Author: Sam Sifton
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly. You can prepare the masa ahead, and freeze...
Author: Rachel Wharton
"The reason to corn your own beef is flavor," said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, "Charcuterie: The Craft of Salting,...
Author: Sam Sifton
This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia....
Author: Ian Fisher
Author: William L. Hamilton
Author: Dana Bowen
Author: Nancy Harmon Jenkins
This osso buco is a tangy, tomato-based centerpiece for Rosh Hashana dinner, a meal usually built around sweet things like apples and honey (to welcome in a sweet new year).
Author: Melissa Clark
Author: Florence Fabricant
Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have...
Author: Nigella Lawson
Author: Jason Epstein
Author: Joan Nathan
Hang on to those Parmesan rinds because they make excellent stock. Simmer them in water for a couple of hours with some aromatics, then strain and chill the liquid. I recommend that you make it a day ahead...
Author: Martha Rose Shulman