Author: Susan Spungen
Author: Michael Psilakis
Author: Ian Knauer
Author: Michael Cimarusti
Author: April Bloomfield
This Thanksgiving turkey recipe was my pal John Patrick Montaño's, and I still use it today: a roast bird glazed with a rosemary-infused teriyaki butter. The piney herb melds beautifully with the butter...
Author: Sam Sifton
Author: Jean Pierre Moullé
Author: Lidia Bastianich
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
Author: Thomas Keller
Author: Gina Marie Miraglia Eriquez
Author: Deborah Schneider
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When...
Author: Fergus Henderson
Author: Ruth Cousineau
Author: Rick Rodgers
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
Author: Molly Stevens
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
Author: Betty Rosbottom
Author: Torben Jensen