Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat...
Author: Bon Appétit Test Kitchen
Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.
Author: Wolfgang Puck
Author: Cal Peternell, Chez Panisse Restaurant and Café
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
Author: Gina Marie Miraglia Eriquez
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Author: Maggie Ruggiero
Author: Melissa Roberts
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples,...
Author: Curtis Stone
Author: Maggie Ruggiero
Author: Brad Avooske
Author: Anthony Bourdain
A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.
Author: Sara Foster
Author: David Waltuck
Author: Miki Zivkovic
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
Author: Victoria Granof
Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version...
Author: Nagi | RecipeTin Eats
Author: Ruth Cousineau
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized...
Author: Molly Baz
Author: Soa Davies
Author: Jean Jacques Rachou
In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This...
Author: Nagi | RecipeTin Eats
Author: Suzanne Goin
Author: Ruth Cousineau