Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
Author: Mai Pham
Author: Farid Zadi
Author: Maria Helm Sinskey
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these...
Author: Mario Batali
Author: María A. Alvarado-Gómez
Author: Najmieh Batmanglij
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Ted Reader
Author: Jean Georges Vongerichten
Author: Rick Rodgers
Author: Tadashi Ono
Author: Sharon Lebewohl
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
Author: Nancy Hawley
Author: Sheryl Julian
Author: Jeanne Thiel Kelley
Author: Molly Stevens
Author: Pat Carloss
Author: Karen Keisir