Author: Ruth Cousineau
Author: James Peterson
Author: Andrea Albin
Author: Barbara Poses Kafka
If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
Author: Janet hite
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: James Beard
Author: David Ruggerio
Author: Selma Hurwitz
Author: Ila Walrath
Put this garlic-rosemary pork roast on your Holiday table, right next to-or instead of-the turkey.
Author: Rick Martinez
Author: Suzanne Goin
Author: Walter Manzke
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but its damn delicious."...
Author: Shelley Wiseman
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking, then combine them at the end.
Author: Kelly Mariani
Author: Silvano Marchetto
Author: Andrea Albin
Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.
Author: Claire Saffitz
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.