The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and briny.
Author: Mark Bittman
Author: Melissa Roberts
Author: Ruth Cousineau
Author: B. Smith
Author: Jason Gibbons
Author: Melissa Roberts
Author: James Beard
Make this stock ahead of time and freeze it to get it out of the way. You'll have stock on hand for weeks.
Author: Brad Leone
The combination of garlic and ramps may seem like overkill, but we promise it's not. The garlic will mellow as it cooks while the ramps stay pungent.
Author: Andy Baraghani
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
Author: Tom Moorman
Author: Michael Ruhlman
Author: Rick Tramonto
Author: Miriyam Glazer
Author: Naren Young
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Author: Milos Athens
Author: Cassy Vires
Author: David Downie
Author: Maggie Ruggiero
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
Here's my healthy version of spaghetti with clams (spaghetti alle vongole).