Author: Ian Knauer
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and...
Author: Anna Stockwell
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate...
Author: Ian Knauer
Author: Michael Chiarello
This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.
Author: Rozanne Gold
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey...
Author: Ann Redding
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the...
Author: Anna Stockwell
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken,...
Author: Anna Stockwell
Author: Melia Marden
Author: Alison Roman
Author: Ted Allen
Author: Jayne Cohen
Author: Aglaia Kremezi
Author: Melissa Roberts
Author: Mark Taylor
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Deborah Madison