Author: Shawn Edelman
Tender, sweet, creamy onions fragrant with the scent and taste of sage.
Author: Erika Michael
Author: Paul Gayler
Author: Gordon Hamersley
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without...
Author: Vivian Howard
Author: Veronica Chambers
Author: Aglaia Kremezi
Author: Eric Larson
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.
Author: Alison Roman
Author: Matthew Mead
The natural sweetness of radishes and onions comes through when roasted in the oven. They are lightly seasoned with herbs and lemon zest and make a great low-carb option for those who are trying to avoid...
Author: France C
Alsatian Cheese Tart
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Author: Christian Reynoso
Author: Davina Besford
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Author: Ruth A. Matson
This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.
Author: Andy Baraghani
Author: Peter Rasmussen
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Suzanne Goin
Author: Gail Conde
Author: Paul Grimes
Author: Nigella Lawson
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
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
Author: John Stage