Author: Thomas Keller
Author: Evan Kleiman
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Author: Marcella Hazan
Author: Alexander Smalls
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: Jessica Harlan
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and...
Author: Anita Lo
Author: Julie Hasson
Author: Abigail Langlas
Author: Ruth Cousineau
For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its...
Author: Todd Davies
Author: Lauren Groveman
Author: Roy Finamore
Author: Rick Rodgers
Author: Trisha Yearwood
These easy breakfast buns have raspberry jam spread on top of the dough so that the jam is spiraled throughout the individual buns. Great brunch dish!
Author: Julia Turshen
Author: Michael Phillips
Author: James Beard
Author: Victoria Granof
Author: David Kamen
Author: Debbie Fleming
Author: Molly Stevens
Author: Lora Zarubin
Author: Aaron True
Author: Patricia Yeo