Author: Najmieh Batmanglij
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Author: Josefina Howard
Author: Tina Miller
Author: Matt Lee
Author: María A. Alvarado-Gómez
Author: Sharon Lebewohl
Author: Molly Stevens
Author: Pat Carloss
Author: Deborah Thomas-Gruby
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
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: Farid Zadi
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: Tadashi Ono
Author: Nancy Hawley
An easy Pickled Beets recipe.
Author: Rick Rodgers
Author: Jeanne Thiel Kelley
Author: Dorothy Lee
Author: Alexis Touchet
Author: Ted Reader
Author: Tina Miller