Author: Joyne Cohen
Author: Melissa Roberts
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.
Author: Katrina Scott
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor...
Author: Carla Lalli Music
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: Lidia Bastianich
Author: Fred Thompson
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could...
Author: Claire Saffitz
Author: Maggie Ruggiero
Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.
Author: Nick Nutting
Author: Nancy Harmon Jenkins
Author: Alex Palermo
Author: James Beard
Author: Gabrielle Hamilton
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
Author: Jeanne Thiel Kelley
Author: Ed Behr
Author: Gabriella Vigoreaux
Author: Tori Ritchie
Author: Bev Jones
Author: Karen Adler
I have always thought that aguas frescas were born out of resourcefulness. If you only have one melon to juice but there are ten people coming over for lunch, how do you make it yield more? By turning...
Author: Enrique Olvera
Author: Jill Silverman Hough
Author: Kristi Parnell