Author: Jill Silverman Hough
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Author: James Beard
Author: Patricia Wells
Author: Lidia Bastianich
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep...
Author: Meherwan Irani
Author: Michael Ruhlman
Author: Jayne Cohen
What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these...
Author: Claire Saffitz
Author: Jayne Cohen
Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.
Author: Ignacio Mattos
Author: Melissa Potter
Author: Alfred Portale
Author: Adeena Sussman
If you've ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it's...
Author: Anna Stockwell
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
Author: Paul Grimes
Hearty pork chops and gravy take an elegant turn with the addition of luscious Bosc pears and fresh rosemary.
Kalamata olives and fresh rosemary flavor this robust peasant loaf. Using high-gluten bread flour enhances the structure of the bread.
Author: Neven Maguire
Author: Sheila Lukins
Author: Molly Stevens