Author: Sarah Patterson Scott
It's worth seeking out pork belly for the amazing texture it lends, but if you can't get it, substitute with another pound of shoulder.
Author: Rick Martinez
Author: Carla Rollins
Author: Amelia Saltsman
Author: Lara Ferroni
Author: Alexis Touchet
Author: Julia Child
Author: Tara Duggan
When working with big flavors, you don't need big quantities. "There's something to be said for restraint," says chef Chris Kuziemko of Chicago's Publican Quality Meats, a butcher shop that uses house-cured...
Author: Chris Kuziemko
Author: Suzanne Goin
Author: Susan Herrmann Loomis
Author: Joy Ackerman
Author: Priscilla Unger
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Author: Chris Morocco
Author: Preston Madison
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Author: Tracy Pollan
Author: Andrew Chase
Author: Dorie Greenspan
Author: Gerald Hirigoyen
Author: Susur Lee
Author: Jill Silverman Hough
My classic salted caramel, enriched with butter and a touch of cream for a thick, smooth sauce, is perfect as a pie topping, or served alongside à la mode slices.
Author: Erin Jeanne McDowell
Author: Maggie Ruggiero
Author: Gerardo Gonzalez
Author: Carole Walter
Author: Georgia Downard
Author: Daniel Humm