Author: Melissa Roberts
Author: Zarela Martinez
Author: Jacques Pépin
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 freeze them in their broth. Defrost to stir into...
Author: Anna Stockwell
Author: Rick Tramonto
Author: Amelia Saltsman
Author: Marcy Goldman
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Author: Monica Macansantos
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
Author: Stacey Antine
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
Author: Sheila Lukins
Author: Andrea Reusing
Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.
Author: Leah Koenig
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Lewis Rossman
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Author: Nigella Lawson
Author: Beth Elon
Author: Rozanne Gold
Author: Victoria Granof
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
Author: Ian Knauer
Author: Nigella Lawson
Author: Nick Malgieri
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Lidia Bastianich
Author: Jody Williams
Author: Irma S. Rombauer
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij