Author: Bon Appétit Test Kitchen
Author: Kelsey Bunker
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Author: Linda Shiue, MD
Author: Yotam Ottolenghi
Author: Gina Marie Miraglia Eriquez
This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.
Author: James Peterson
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time...
Author: Hank Shaw
Author: Anna Pump
Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky...
Author: Toni Oltranti
Author: Rick Rodgers
Author: Lucia Luhan
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of...
Author: Julie Sahni
Author: Emily Ansara Baines
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Author: Claire Saffitz
Author: Jim Gallivan
Author: Massimo Ormani
Author: Ian Knauer
Author: Daniel Boulud
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Author: Greg Atkinson
Author: Michael Chiarello
Author: Dawn Perry
Author: Jody Williams
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe...