Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...
Author: Rebecca Katz
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Author: Diane Rossen Worthington
Author: Victoria Granof
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
Author: Zak Pelaccio
Author: Diane Morgan
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy but retain their shape.
Author: Julia Sullivan
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Author: Edna Lewis
Author: Mark Bliss
Author: Traci Des Jardins
Author: Torben Jensen
Author: Melissa Roberts
Author: Ruth Cousineau
Author: David Drake
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the...
Author: Suzanne Tracht
Author: Bon Appétit Test Kitchen