Author: Charlene Rollins
Author: Laurent Gras
Author: Deborah Snow
Author: Paul Grimes
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: Amy Lesen
Author: Diane Rossen Worthington
Author: Daniel Young
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Author: Norman Van Aken
Author: Melissa Roberts
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Author: Chris Morocco
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow...
Author: Katherine Sacks
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell
Author: James Beard
Author: Geraldine Ferraro
Author: Greg Patent
Author: Lidia Bastianich