Author: Melissa Hamilton
Author: Emily Ansara Baines
Author: Taylor Boetticher
Author: Diane Rossen Worthington
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same...
Author: Kemp Minifie
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash...
Author: Liz Alpern
Author: Mark Bittman
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall,...
Author: Rebecca Katz
Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Author: Donna Hay
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed...
Author: James Syhabout
Author: Andrew Schloss
Author: Juli Tsuchiya-Waldron
Author: Raquel Carena
Author: Floyd Cardoz
Author: Alexis Touchet
Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery's not your fave, try swapping it for any type of radish, escarole,...
Author: Chris Morocco
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture;...
Author: Andy Baraghani
Author: Jeanne Kelley