Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.
Author: Nick Nutting
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
Author: Tori Ritchie
Author: Bon Appétit Test Kitchen
Author: Nancy Harmon Jenkins
Author: Adeena Sussman
Author: James Beard
Author: Kris Wessel
Author: Gabrielle Hamilton
Author: Diane Kochilas
Author: James Beard
Author: Lewis Rossman
Author: Shelley Wiseman
Author: Ivy Manning
Author: Sandi Nelson
Author: Alfia Muzio
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Alan Herman
Author: Melissa Roberts
Author: Ming Tsai
Author: Paul Grimes
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Author: Miriyam Glazer
Author: Diane Rossen Worthington