Author: Miriyam Glazer
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens...
Author: Claire Saffitz
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Author: Rick Tramonto
Author: Paul Grimes
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Author: Marcella Hazan
Author: Jody Adams
Porcini Fondue with Ham and Ciabatta
"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail...
Here's my healthy version of spaghetti with clams (spaghetti alle vongole).
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
Author: Naren Young
Author: David Lynch
Make this stock ahead of time and freeze it to get it out of the way. You'll have stock on hand for weeks.
Author: Brad Leone
Author: Mauro Mafrici
Author: Milos Athens
Recipe for Penne with Tuna, Plum Tomatoes, and Black Olives, as seen in the October 2009 issue of O, The Oprah Magazine.