Author: Jacques Pépin
A classic Candied Sweet Potatoes recipe
Author: Betty Caldwell
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only...
Author: Marie T. Mora
Author: Lidia Bastianich
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this...
Author: Anna Stockwell
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Author: Victoria Granof
Author: Carol Rock
Author: James Beard
Author: François Kwaku-Dongo
Unstuffed cabbage soup has all the great flavors of cabbage rolls, without the fuss. It's hearty, beefy, and full of veggies. This recipe calls for cabbage, ground meat of your choice, tomatoes and carrots....
Author: Paula Deen
Author: Lewis Rossman
Author: Joanne Chang
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Keith McNally
Author: Janis Gavin
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Joe Gannon
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani