Author: Gina Marie Miraglia Eriquez
Author: Sheila Lukins
Author: George Mahaffey
Author: M. J. Adams
Author: Teresa Barrenechea
Author: Suzanne Goin
Author: Maggie Ruggiero
Author: Bobby Flay
Author: Mary Klonowski
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Author: Zarela Martinez
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Gertrude Burnom
Author: Bon Appétit Test Kitchen
Author: Selma Brown Morrow
Author: Nancy Oakes
Author: J. Patrick Truhn
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
Author: Susan Herrmann Loomis
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Judith M. Fertig
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only...
Author: Deborah Madison
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Author: Victoria Granof