Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried...
Author: Nigella Lawson
Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos...
Author: Tejal Rao
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for...
Author: Rachel Wharton
Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying...
Author: Sam Sifton
"The reason to corn your own beef is flavor," said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn...
Author: Sam Sifton
Author: William L. Hamilton
This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on...
Author: Ian Fisher
Author: Jason Epstein
Author: Dana Bowen
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
This osso buco is a tangy, tomato-based centerpiece for Rosh Hashana dinner, a meal usually built around sweet things like apples and honey (to welcome...
Author: Melissa Clark
Hang on to those Parmesan rinds because they make excellent stock. Simmer them in water for a couple of hours with some aromatics, then strain and chill...
Author: Martha Rose Shulman
Author: Joan Nathan
Author: Craig Claiborne
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for...
Author: Rachel Wharton
Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried...
Author: Nigella Lawson
Author: Molly O'Neill
Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying...
Author: Sam Sifton
This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on...
Author: Ian Fisher
Hang on to those Parmesan rinds because they make excellent stock. Simmer them in water for a couple of hours with some aromatics, then strain and chill...
Author: Martha Rose Shulman
Author: William L. Hamilton