Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
Author: Alain Ducasse
Author: Cathal Armstrong
Author: David B. Sussman
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Author: Marion Cunningham
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Sara Foster
Author: Eula Mae Doré
Author: Kevin von Klause
Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and...
Author: Shelley Wiseman
Author: Shullie Neumark
Author: Gina Marie Miraglia Eriquez
Author: Mario Batali
Author: Mark Taylor
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: Gertrude Burnom
Author: Mary Klonowski
Author: Katherine Burk