Author: Jamie Oliver
Author: Jessica Strand
Author: Bon Appétit Test Kitchen
Author: Sharon Buck
Author: Brianna P. Burks
Author: James Beard
Author: Maria Helm Sinskey
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the...
Author: Lydia Ravello
Author: Lisa Mayfield
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe...
Author: Jill Silverman Hough
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free...
Author: David Kinch
Author: Lane Crowther
Author: Colin Cowie
Author: Sara Foster
Terrines - molded preparations of meat, fish, or vegetables - are wonderfully rich and dense. This chicken variation, with a fraction of the calories and...
The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!
Author: Andy Baraghani
Author: Raji Jallepalli