Author: Lidia Bastianich
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Author: Chris Morocco
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: Melissa Roberts
Author: Taylor Boetticher
Author: Emily Ansara Baines
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
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
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
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
Active time: 45 min Start to finish: 45 min
Author: Alexis Touchet
Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Author: Donna Hay
Author: Juli Tsuchiya-Waldron
Author: Mark Bittman
Author: Lidia Bastianich
Author: Jean Anderson
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani