Author: Ruth Cousineau
Author: Melissa Roberts
Author: James Peterson
If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.
Author: Claire Saffitz
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
Author: Janet hite
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: James Beard
Author: David Ruggerio
Author: Selma Hurwitz
Author: Suzanne Goin
Author: Ila Walrath
Put this garlic-rosemary pork roast on your Holiday table, right next to-or instead of-the turkey.
Author: Rick Martinez
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but its damn delicious."...
Author: Shelley Wiseman
Author: Walter Manzke
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Author: Andrea Albin
Author: Silvano Marchetto
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking, then combine them at the end.
Author: Kelly Mariani
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"
Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.
Author: Claire Saffitz