You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.
Author: Bon Appétit Test Kitchen
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish...
Author: McKel Hill
Author: Michael Ruhlman
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
Author: Andy Baraghani
Author: James Beard
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Author: Tyler Florence
Author: Gina Marie Miraglia Eriquez
Author: Elizabeth Belkind
Author: Roberta Lee, M.D.
Author: Jan Esterly
Author: Nancy Oakes
Author: Cheryl Alters Jamison
Author: Geraldine Ferraro
Author: John Torode
A Winter Vegetable and Beef Soup is even better the day after it's made, when the flavors have had a chance to mellow.
Author: George Hendrix
Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in...
Author: Maggie Ruggiero
Author: Cathal Armstrong
Author: Bruce Aidells
Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.
Author: Art Smith
Author: Sam Sifton
Author: Katie Brown
Author: Brian Scheehser
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au...
Author: Ludo Lefebvre