Author: James Silk
Author: Jeff Mall
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au...
Author: Ludo Lefebvre
Author: Mary Vaughan
Author: Anne Willan
The precursor to the Pimm's Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber,...
Author: Tenaya Darlington
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the...
Author: Claudia Fleming
Author: Armandino Batali
This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
Author: Adeena Sussman
Author: Kelly Mickle
Author: Judith Buckner
Author: Elena Faita-Venditelli
Author: James McNair
This slow braised rabbit gets a touch of acidity from a tomato sauce.
During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era...
Author: Julia Child