Author: Ian Knauer
Author: Nancy Harmon Jenkins
Author: James Beard
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
Author: Jason Gibbons
Author: Walter Manzke
Author: Miriyam Glazer
Author: Julian Marucci
Author: Paul Grimes
Author: Laurent Gras
Author: Jody Adams
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
Author: Alfia Muzio
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: James Beard
Author: Geraldine Ferraro
Author: Lynda Hotch Balslev
The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this...
Author: Alain Ducasse
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