This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.
Author: Patricia Wells
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and...
Author: Jill Silverman Hough
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Author: Jeanne Thiel Kelley
Author: Francis Mallmann
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
Author: Romney Steele
Author: Frank Stitt
Author: Kimberly Kennedy
Author: Joan Nathan
Author: Gary N. Fauskin
Author: Steve Johnson
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Meryl Rothstein