Author: René Redzepi
Author: Kemp Minifie
Author: Bruce Aidells
Hold off on the holly sprigs. The only centerpiece your table needs is a showstopping crown roast of pork that's fit for a queen-and a crowd. Once you've...
Author: Claire Saffitz
A succulent roast pork using the ingredients of a Cuba Libre - rum, cola, and lime juice - in a brine of kosher salt, brown sugar and honey. The brine...
Author: EdsGirlAngie
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result,...
Author: Wolfgang Puck
Author: Alfred Portale
Author: Kathleen Sooy
Author: Sara Forte
The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Author: Jeremy Fox
Author: Maricel Presilla
Author: Jill Silverman Hough
Author: Geraldine Ferraro
Author: Taylor Boetticher
Author: Melissa Clark
Author: Selma Brown Morrow