Author: Lidia Bastianich
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Author: Melissa Roberts
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy...
Author: Julia Sullivan
Author: Suzanne Tracht
You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens,...
Author: Christina Chaey
Author: Lidia Bastianich
Author: Zak Pelaccio
Author: Traci Des Jardins
Author: Edward Lee
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach
Author: Victoria Granof
It's worth seeking out pork belly for the amazing texture it lends, but if you can't get it, substitute with another pound of shoulder.
Author: Rick Martinez
A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.
Author: Kei Lum Chan
Author: Mark Bliss
Author: Chris Morocco
Author: Lyn Utsugi
Author: Daniel Boulud
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender,...
Author: Maggie Ruggiero
Author: Diane Rossen Worthington
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so...
Author: Dennis Prescott