There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point...
Author: Andy Baraghani
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Tom Valenti
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
Author: Melissa Roberts
Author: Susan Friedland
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Wolfgang Puck
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Author: Mark Bliss
Author: Diane Morgan
While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.
Author: Anna Stockwell
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you'll be good to go.
Author: Ruth Cousineau
When we lived in San Diego, we used to walk through dozens of neighborhoods where we found fig, pomegranate, and citrus trees everywhere. Nothing beats...
Author: Katherine & Ryan Harvey