Author: Nancy Harmon Jenkins
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
Author: Ian Knauer
Author: Paul Grimes
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: Miriyam Glazer
Author: Julian Marucci
Author: Walter Manzke
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: Jody Adams
Author: Laurent Gras
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: Alfia Muzio
Author: James Beard
Author: Geraldine Ferraro
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
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: Lynda Hotch Balslev
Author: Alain Ducasse