The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Author: Suzanne Goin
Author: Emily Connor
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Author: Andy Baraghani
Author: Molly Stevens
Author: Maggie Ruggiero
Author: Jill Silverman Hough
Author: Melissa Clark
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Author: Claire Saffitz
Author: Thomas Keller
Author: Michelle Bernstein
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck...
Author: Paula Wolfert
A homemade cranberry simple syrup puts this sparkling cocktail recipe into fancy party-worthy status. Use leftover Campari to make your very own Negroni...
Author: Talia Baiocchi
Author: Maggie Ruggiero
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Susan Feniger
Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.
Author: Eric Werner
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Author: David Drake
Author: James Tanner
Author: Octavio Becerra
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Author: Andy Baraghani
Author: Patricia Wells
Author: Rochelle Palermo
Author: Jeqanne Thiel Kelley
Author: Diana Yen