Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Author: Chris Hastings
Author: Jerome Navarre
Author: Melissa McClure
Author: Gordon Hamersley
Author: Sara Foster
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked...
Author: Sohla El-Waylly
Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
Author: Steven Raichlen
Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter...
Author: Anna Stockwell
Author: Kay Chun
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered...
Author: Anna Stockwell
Author: Anissa Helou
Author: Jim Tarantino
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting
Author: Suzanne Goin
Author: Gordon Hamersley
Author: Donna Hay
Author: Lynne Aronson
Author: Suzanne Goin
Author: Mark Bittman
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Author: Ruth Cousineau
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox