Author: Betty Wason
Author: Joan Nathan
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Pam Anderson
Author: Rick Rodgers
Author: Ian Knauer
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy...
Author: Mollie Katzen
Author: Denise Gee
Author: Lillian Chou
Author: Pat Carloss
Author: Myron Mixon
Author: James Villas
Author: Cindy Mushet
Author: Tom Valenti
Author: Michael Presnal
Author: Jill Silverman Hough
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
Author: Virginia Burke
While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.
Author: Anna Stockwell
Author: Steven Raichlen
Author: Jody Adams
Author: Julian Marucci