On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...
Author: Julia Sullivan
Author: Suzanne Goin
Author: Ming Tsai
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful...
Author: Andy Baraghani
Author: Tom Valenti
Author: Daniel Boulud
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Author: Roberto Santibañez
Author: Jayne Cohen
Author: Kay Rentschler
An easy Braised Red Cabbage recipe
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Author: Melissa Roberts
Author: Lidia Bastianich
Author: Nancy Verde Barr
Author: Cathal Armstrong
Author: Susan Friedland
Author: Bon Appétit Test Kitchen
Author: Cory Schreiber
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Author: Lisa Cheng Smith
An easy Wine-Braised Pork Loin recipe