Author: Alain Ducasse
Author: Lidia Bastianich
Author: Norman Van Aken
"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.
Author: Paul Grimes
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
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
Author: Mauro Mafrici
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Author: Jean Anderson
Author: Ian Knauer
Author: David Lynch
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Author: Eric Werner
The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however,...
Porcini Fondue with Ham and Ciabatta
Author: Norman Van Aken
Author: Tina Miller
Author: Marcella Hazan
Author: Nancy Oakes