There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Author: Lidia Bastianich
Author: Ruth Cousineau
Author: Ming Tsai
Author: Anthony Bourdain
Author: Jayne Cohen
Author: Lidia Bastianich
Author: Melissa Roberts
Author: Kay Rentschler
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower...
Author: Rhoda Boone
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There...
Author: Melissa Roberts
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point...
Author: Andy Baraghani
Author: Suzanne Goin
Author: Massimo Ormani
Author: Wolfgang Puck
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white...
Author: Bon Appétit Test Kitchen
An easy Wine-Braised Pork Loin recipe
Author: Tom Valenti
Author: Deborah Madison
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take...
Author: Andrew Schloss