Author: Paul Grimes
If you're not going to eat raspberries fresh out of hand by the fistful, making jam is the next best thing. A healthy shot of cocktail bitters at the end does wonders to bring out the berry flavor.
Author: Claire Saffitz
Author: Jacques Pépin
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
This pecan-flecked cookie dough is so versatile it can be turned into jam- or buttercream-filled thumbprints, or round snowballs coated in powdered sugar.
Author: Bobbie Lloyd
Author: Andrew Chase
Author: Deborah Snyder
Author: Tish Boyle
Make this gooey grilled cheese into a complex treat with Taleggio and onion jam.
Author: Andrea Albin
A splash of brandy-plus orange zest and juice-in the doughnut batter complements the fruity jam filling perfectly.
Author: Uri Scheft
Author: Gina Marie Miraglia Eriquez
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method-which calls for a bath of stout, bourbon, and soy sauce; a glaze...
Author: Edward Lee
Author: Magnus Nilsson