The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes...
Author: Mark Bittman
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows,...
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows,...
Author: Mark Bittman
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes...
Author: Mark Bittman
After a successful Thanksgiving meal, guests invariably wonder why we don't roast turkeys more often. The following months give ample opportunity to do...
Author: Sam Sifton
Author: Mark Bittman
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows,...
Author: Mark Bittman
Author: Mark Bittman