"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.
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
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: Jean Anderson
Author: Alain Ducasse
Author: Ian Knauer
Author: Beatriz Llamas
Author: Tina Miller
Author: Jody Adams
Porcini Fondue with Ham and Ciabatta
Author: Nancy Oakes
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: Norman Van Aken
Author: Eric Werner
Author: Paul Grimes
Author: Marcella Hazan
Author: David Lynch
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,...
Author: Mauro Mafrici
Author: Melissa Roberts
Author: Ruth Cousineau