Author: Alex Palermo
Author: Maggie Ruggiero
For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.
Author: Nate Appleman
Author: Dawn Perry
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When...
Author: Fergus Henderson
Author: Rick Rodgers
Author: Daniel Humm
Author: Michael Psilakis
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
Author: Jamie Oliver
Author: Michael Cimarusti
Author: Molly Stevens
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
Author: Gina Marie Miraglia Eriquez
This Thanksgiving turkey recipe was my pal John Patrick Montaño's, and I still use it today: a roast bird glazed with a rosemary-infused teriyaki butter. The piney herb melds beautifully with the butter...
Author: Sam Sifton
Author: Jean Pierre Moullé
Garlicky and savory-sweet, this roasted pork is a mainstay of Cantonese barbecue shops and dim sum houses.
Author: Andrea Nguyen
Author: Tori Ritchie
Author: Thomas Keller
Author: Betty Rosbottom
Author: Michael Lomonaco
Author: April Bloomfield
Author: Lidia Bastianich
Author: Deborah Schneider
Author: Torben Jensen
Author: Ian Knauer
Author: Melissa Clark
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
Author: Rozanne Gold