Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Thiel Kelley
Author: Lana Sills
Author: Brian Scheehser
Author: Andreas Viestad
Author: Lana Sills
Author: Guy Martin
Author: Michael Ruhlman
Author: Diana Yen
Author: Mary Cech
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck...
Author: Paula Wolfert
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Cathal Armstrong
A Winter Vegetable and Beef Soup is even better the day after it's made, when the flavors have had a chance to mellow.
Author: George Hendrix
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on...
Author: Paul Grimes
Author: Holly Smith
Author: Thomas Keller
Author: Matt Lee
Author: Tyler Florence
Author: Ian Knauer