Author: Andrea Albin
Author: Andrea Albin
Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells,...
Author: Ludo Lefebvre
Author: Jim Tarantino
Author: Steven Raichlen
Author: Francis Mallmann
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Author: Chris Hastings
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting...
Author: Kelly Mariani
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has...
Author: Alexandra Shytsman
Author: Ruth Cousineau
Author: Tori Ritchie
Author: Alison Roman
Author: Kay Chun
Author: Sara Foster
Author: Lindsay McDougal
Author: Mark Bittman
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered...
Author: Anna Stockwell
Author: Melissa McClure
Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter...
Author: Anna Stockwell
Author: Ruth Cousineau
Author: Sophia Loren
Author: Donna Hay