Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened...
Author: David Tamarkin
Author: Teresa Long
An easy Mexican Rice recipe
Author: Sara Moulton
A cooling and crunchy green version of the typical salsa with tomatillos in place of tomatoes.
Author: Rick Martinez
Author: Diane Rossen Worthington
Author: Carolynn Angle
Author: Peggy Knickerbocker
Author: Sara Kate Gillingham-Ryan
Author: David Burke
Author: Cecilia Hae-Jin Lee
Author: Ted Reader
Author: Mark Restey
Author: Kemp Minifie
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled...
Author: Mahdis Behzadi
Author: Ellen
Author: Joanie Moscoe
Sliced onions and fennel, slowly cooked until lightly browned, tossed with Parmesan, lemon, and parsley.
Author: Elise Bauer
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
Author: Inez Valk-Kempthorne
Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.
Author: Melissa Hamilton
Author: Tori Ritchie
Author: Melissa Roberts
Author: Maggie Ruggiero
Author: Kevin Fisher
An easy New Mexican Pork and Green Chili Stew recipe
Author: Marjorie Altman
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Author: Lidia Matticchio Bastianich