If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.
Author: Madhur Jaffrey
Author: Shawn McClain
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this...
Author: Anna Stockwell
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
Author: Gina Marie Miraglia Eriquez
A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.
Author: Nicole Ponseca
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible,...
Author: Ann Redding
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...
Author: Diane Morgan
Author: Suzanne Goin
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also the oil that's left behind is a flavor-packed product...
Author: Andy Baraghani
Author: Maria Thomann
Author: Selma Brown Morrow
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: Joyce Goldstein
Author: Anita Lo
Author: Susan Herrmann Loomis
Author: Jean Thiel Kelley
Author: Paul Grimes
Author: Nigella Lawson
Author: Maggie Ruggiero
Author: Maricel Presilla
Author: Reed Hearon