Author: Maggie Ruggiero
Author: Debbie Fleming
Author: Lora Zarubin
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: Evan Kleiman
Author: Paul Grimes
Author: Jean Anderson
Author: Charlie Trotter
Author: Ron Suhanosky
Author: Carmen Scott
Author: Rick Rodgers
Author: Todd Davies
Author: Victoria Granof
Author: Sheila Lukins
Author: Patricia Yeo
Author: Alexander Smalls
Author: Vilma Rozansky
Sweet-Potato and Orange Foil Packs
Author: Dawn Perry
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: Shelley Wiseman
Author: Mai Pham
Author: Ruth Cousineau
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these...
Author: Mario Batali
Author: Kay Rentschler
The frittata will be easier to remove from the skillet if it sits for a few minutes-the top will deflate and the edges will pull away from the pan.
Author: Duane Sorenson
Author: Andrea Albin
Author: David Thompson