Author: Ashley Christensen
Author: Jill Silverman Hough
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made...
Author: Paula Wolfert
Author: Damon Lee Fowler
Author: Suzanne Goin
Author: Virginia Burke
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Author: Maggie Ruggiero
Author: Terra Brockman
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Author: Claire Saffitz
Author: Diane Morgan
Author: Ian Knauer
A scattering of fresh radishes and scallion greens keeps this simple Italian sausage Instant Pot dinner feeling fresh and springy.
Author: Anna Stockwell
Author: Thomas Keller
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Eric Ripert
Author: Jeanne Thiel Kelley
Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.
Author: Eric Werner
The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.
Author: Jeanne Thiel Kelley
Author: Deborah Madison
Author: Guy Martin
Author: Mary Cech
Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
A homemade cranberry simple syrup puts this sparkling cocktail recipe into fancy party-worthy status. Use leftover Campari to make your very own Negroni or Americano.
Author: Talia Baiocchi
Author: Holly Smith
Author: Lou Lambert