We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
Author: Sue Zemanick
Author: Thomas Keller
Author: Ian Knauer
Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.
Author: Mark Bittman
Author: Ian Knauer
Author: Alexander Smalls
Author: Ruth Cousineau
Author: Kay Rentschler
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Author: Chris Morocco
Author: Anthony L. Howell
Author: Susan Herrmann Loomis
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
Called Dublin coddle, this traditional Irish dish is a quick main course.
Author: Sharon Ryan
Cook up quick and easy bacon just before gathering at the table. Maple syrup and butter add a thick and delicious glaze to the meat.
Author: Land O'Lakes
A creamy, delicious dip that's always a hit. My brother-in-law likes to eat the bread bowl even after all the dip is gone! Also good served with crackers and veggies.
Author: Kristi
We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock (i.e., most of the time).
Author: Claire Saffitz
Author: Maggie Ruggiero
Author: Maria Thomann
With just four ingredients that you probably already have, this quick appetizer comes together in a snap. If you like the zip of horseradish, start with one or two teaspoons and add more to your taste....
Author: bfr610
Author: Jill Silverman Hough
Author: Bruce Aidells
Hold off on the holly sprigs. The only centerpiece your table needs is a showstopping crown roast of pork that's fit for a queen-and a crowd. Once you've got the two racks tied together, making this is...
Author: Claire Saffitz
Author: Duskie Estes