"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman...
Author: Ruth Cousineau
Author: Bruce Aidells
Author: Michele Scicolone
Author: Bon Appétit Test Kitchen
Author: Dan Barber
Author: Kay Chun
Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful...
Author: Tom Colicchio
Author: Mary Klonowski
Author: Jessica B. Harris
Author: Selma Brown Morrow
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Author: Maya Kaimal
Author: Zanne Stewart
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Jayne Cohen
Author: Kemp Minifie
Author: Gina Marie Miraglia Eriquez
The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield...