Author: Giada De Laurentiis
Author: Molly Stevens
Author: Suzanne Goin
Author: Ila Walrath
Author: Alfred Portale
Author: Tracey Seaman
Author: José Andrés
Author: Sheila Lukins
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but...
Author: Stephanie Pierson
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
Author: Cindi Leive
Author: John Moraru
There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where...
Author: Madhur Jaffrey
Author: Melissa Clark
Author: Fergus Henderson
Author: Colin Cowie
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is...
Author: Louisa Shafia
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled...
Author: Cal Peternell
Author: Anne C. Kelley
This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.
Author: Douglas Rodriguez
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel...
Author: Diane Morgan
Author: Marcus Samuelsson
Author: Kent Rathbun
Tender, juicy meat with an exterior of crisp, golden fat. This is the ultimate prime rib beef roast, the perfect centerpiece for any celebration.
Author: Alida Ryder
Author: Ross Dobson
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time...
Author: Hank Shaw
Author: Denise Barr