Author: Suzanne Tracht
Author: Mary Cech
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple...
Author: Tom Colicchio
Author: Michele Scicolone
Author: Michael Psilakis
An easy crepes recipe with mushroom and bacon.
Author: Steven Raichlen
Author: Anton Nocito
Author: Jeanne Thiel Kelley
Author: Dan Barber
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Author: Diane Rossen Worthington
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont...
Author: Hank Shaw
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Heather Prudhon
Author: Bruce Aidells
Author: Maggie Green
Author: Andrea Albin
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Joanne Weir
Author: Gina Marie Miraglia Eriquez
Author: Rick Rodgers