Author: Jayne Cohen
Author: Kay Rentschler
Author: Alice Waters
Author: Ruth Cousineau
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings...
Author: Lisa Cheng Smith
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
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended...
Author: Andy Baraghani
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: Melissa Roberts
Author: Charles Phan
Author: Ming Tsai
Author: Suzanne Goin
Author: Andrew Schloss
An easy Wine-Braised Pork Loin recipe
Author: Bon Appétit Test Kitchen
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: Tom Valenti
Author: Edna Lewis
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
Author: Deborah Madison
Author: Michael Psilakis
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take...
Author: Wolfgang Puck
Author: Massimo Ormani