Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Peggy Markel
Author: Maria Helm Sinskey
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Author: Nick Kindelsperger
Author: Andrea Albin
Author: Lillian Chou
Author: Nadine Helen Conly
Author: Guy Ferri
Author: Janet hite
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Paul Grimes
If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.
Author: Claire Saffitz
Author: Susan Herrmann Loomis