Author: B. Smith
Author: James Beard
Author: Jason Gibbons
Author: Rick Tramonto
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
Make this stock ahead of time and freeze it to get it out of the way. You'll have stock on hand for weeks.
Author: Brad Leone
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
Author: Melissa Roberts
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
The combination of garlic and ramps may seem like overkill, but we promise it's not. The garlic will mellow as it cooks while the ramps stay pungent.
Author: Andy Baraghani
Author: Michael Ruhlman
Author: Naren Young
Author: Tom Moorman
Author: Miriyam Glazer
Author: Milos Athens
Author: David Downie