Author: Victoria Granof
Author: Yves Camdeborde
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach
Author: Traci Des Jardins
Author: Peggy Markel
Author: Alex Stratta
Author: Zak Pelaccio
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender;...
Author: Raquel Carena
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Author: Chris Morocco
Author: Emeril Lagasse
Author: Steve Johnson
Author: Melissa Roberts
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
Author: Bruce Weinstein
Author: David Drake
Author: Lynne Rossetto Kasper
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense...
Author: Andrea Reusing
Author: Lyn Utsugi
Author: Edward Lee
Author: Molly Stevens
Author: Reed Hearon
Author: Todd English
Author: Chris Morocco
It wouldn't be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of...
Author: Chris Morocco
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani