The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and...
Author: Mark Bittman
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman
Author: Nancy Oakes
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Author: Virginia Burke
Author: James Beard
Author: James Beard
Author: Eric Werner
Author: Beatriz Llamas
Author: Lidia Bastianich
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: Erika Lenkert
Author: Paul Grimes
Author: Cassy Vires
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
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
Author: Miriyam Glazer
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
Author: Charlene Rollins